Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.
Lulu LiuYuxin XiongTao YinShanbai XiongJuan YouRu LiuAmr M BakryLiu ShiPublished in: Journal of the science of food and agriculture (2022)
Our results suggested that structure and compositions of surimi changed with the cycle of repeated deboning, which affected gelling properties of surimi. It is recommended to debone three or four cycles in silver carp surimi production. © 2022 Society of Chemical Industry.
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