Application of biopolymers for improving the glass transition temperature of hairtail fish meat.
Haixia YuShuibing YangChunhong YuanQinglan HuYuan LiShiguo ChenYaqin HuPublished in: Journal of the science of food and agriculture (2017)
Addition of biopolymers could effectively restrain the increase in TVC and TVB-N, as well as the dropping of gel strength and whiteness of fish meat paste during storage. A mixture of the biopolymers could improve Tg and showed great potential in the preservation of hairtail meat products. © 2017 Society of Chemical Industry.
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