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Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation

Dan Yan; Wanjun Xu; Qingqing Yu; Juan You; Ruichang Gao; Yulong Bao
Food Chemistry · Vol. 450 · pp. 139269 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume450
Pages139269
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.139269
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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