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...
| 出版年: | Food Chemistry |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier Ltd
2025
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206110910&doi=10.1016%2fj.foodchem.2024.141466&partnerID=40&md5=418ace218a9729bf4ae7f2b380a324fb |