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Qingqing Yu

Jiangsu University

Xuefu Rd. 301

Xhenjiang, 212013

China

  • Jiangsu University

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Scholarly Papers (1)

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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

Number of pages: 28 Posted: 07 Feb 2024
Dan Yan, Wanjun Xu, Qingqing Yu, Juan You, Ruichang Gao and Yulong Bao
Jiangsu University, Jiangsu University, Jiangsu University, Huazhong Agricultural University, Jiangsu University and Jiangsu University
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Abstract:

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Snakehead fish (Channa argus), Pre-rigor salting, gel strength, Water-holding, Protein oxidation, Protein aggregation