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 |
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Main Authors: | Bao, Lingxiang; Yang, Ruizhi; Diao, Dieynabou; Tian, Fang; Chen, Yingyun; Zheng, Bin; Gao, Pingping; Zhao, Yadong |
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 |
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