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 degrees C to 121 degrees C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in...
| Published in: | FOOD CHEMISTRY |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
ELSEVIER SCI LTD
2025
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| Subjects: | |
| Online Access: | https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001339205400001 |