Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 °C) for different durations.
Ruichang GaoGanesha Ya WijayaJiamei YuWengang JinFan BaiJinlin WangLi YuanPublished in: Journal of the science of food and agriculture (2020)
Setting durations from 0.5 to 1.5 h can be implemented to improve the properties of A. schrenckii surimi. Extended durations (>2 h) must be avoided. Overall, this work provided some necessary information about setting response, gel properties, sensory evaluation, and surimi yield in A. schrenckii, which will be useful for further studies. © 2020 Society of Chemical Industry.