The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase.
Yueqi AnShanbai XiongRu LiuJuan YouTao YinYang HuPublished in: Journal of the science of food and agriculture (2021)
The changes in gel texture were related to micro-network structure, water status and microenvironment of proteins. It was demonstrated that the texture of slowly heated surimi-based products could be regulated by controlling the TGase-induced cross-links. © 2021 Society of Chemical Industry.