Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

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Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

This study investigated the effect of different reheating treatments on gel properties and flavor changes of surimi products. As the reheating temperature increased from 90 °C to 121 °C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in the conversio...

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Bibliographic Details
Published in:	Food Chemistry
Main Author:	Bao L.; Yang R.; Diao D.; Tian F.; Chen Y.; Zheng B.; Gao P.; Zhao Y.
Format:	Article
Language:	English
Published:	Elsevier Ltd 2025
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206110910&doi=10.1016%2fj.foodchem.2024.141466&partnerID=40&md5=418ace218a9729bf4ae7f2b380a324fb

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