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通过Furcellaran添加调节鱼类凝的凝特性:结构和物理化学分析

Tanyamon Petcharat1,2,3, Manat Chaijan3, Sylvia Indriani4

  • 1School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand.

Gels (Basel, Switzerland)
|June 25, 2025
PubMed
概括

将furcellaran (FUR) 添加到鱼类凝 (FG) 中可以提高凝强度和凝温度. 最佳的25%的FUR添加增强了FG凝的特性,而不会对质地产生负面影响或增加协同作用.

关键词:
鱼肉凝是一种鱼肉凝.毛皮子拉拉兰凝的替代品 凝的替代品凝结物业的物业是凝结物.微观结构的微观结构

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