Effects of Aqueous Extract of Zanthoxylum bungeanum on Gel Properties of Mandarin Fish (Siniperca chuatsi) Surimi Gel

• Published in: Shipin gongye ke-ji Vol. 44; no. 6; pp. 113 - 120
• Main Authors: Haiqiu WEI, Mingliu YANG, Yingqin ZHOU, Xubo FANG, Xiaoe CHEN, Ningning XIE
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.03.2023
• Subjects: gel properties; mandarin fish; protein conformation; scanning electron microscope; surimi; zanthoxylum bungeanum

In this study, the effect of Zanthoxylum bungeanum aqueous extract (ZBAE) with the addition of 0, 0.125%, 0.25%, 0.5% and 1.0% on the characteristics of mandarin fish surimi gel, including water-holding capacity, gel strength, texture, whiteness, secondary structure and microstructure were performed...