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Effects of filleting methods on composition,gelling properties and aroma profile of grass carp surimi

Liu Shi Tao Yin Qilin Huang Juan You Yang Hu Dan Jia Shanbai Xiong

食品科学与人类健康（英文）2021，Vol.10Issue(3)：308-315,8.

Effects of filleting methods on composition,gelling properties and aroma profile of grass carp surimi

Liu Shi ¹Tao Yin ²Qilin Huang ¹Juan You ²Yang Hu ³Dan Jia ²Shanbai Xiong²

作者信息

1. Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430073,China
2. College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
3. National R&D Branch Center for Conventional Freshwater Fish Processing,Wuhan 430070,China
折叠

摘要

关键词

MRI/Fish tail/Fish belly/Fish protein/Microstructure

Key words

MRI/Fish tail/Fish belly/Fish protein/Microstructure

引用本文复制引用

Liu Shi,Tao Yin,Qilin Huang,Juan You,Yang Hu,Dan Jia,Shanbai Xiong..Effects of filleting methods on composition,gelling properties and aroma profile of grass carp surimi[J].食品科学与人类健康（英文）,2021,10(3):308-315,8.

基金项目

Authors gratefully acknowledge financial support from the National Key R&D Program of China(2018YFD0901003),China Agricultural Research System(CARS-45-28). （2018YFD0901003）

食品科学与人类健康（英文）

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