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author：

Zhou, Fengchao (Zhou, Fengchao.) [1] | Jiang, Wenting (Jiang, Wenting.) [2] | Tian, Han (Tian, Han.) [3] | Luo, Wei (Luo, Wei.) [4] | Zhang, Xiaolan (Zhang, Xiaolan.) [5] | Wang, Jiazhen (Wang, Jiazhen.) [6] | Liang, Jie (Liang, Jie.) [7] | Xiang, Leiwen (Xiang, Leiwen.) [8] | Wang, Shaoyun (Wang, Shaoyun.) [9] | Cai, Xixi (Cai, Xixi.) [10] | Wu, Qiming (Wu, Qiming.) [11] | Lin, Honglai (Lin, Honglai.) [12]

Indexed by：

EI Scopus

Abstract：

In　order　to　improve　the　gel　properties　of　surimi,　the　surimi　gel　was　prepared　by　adding　Laminaria　japonica　powder　(LJP)　with　a　mass　fraction　of　2%~10%　in　silver　carp　surimi.　The　effect　of　amount　of　LJP　on　the　gel　strength,　texture,　water　holding　capacity,　rheological　properties,　chemical　forces,　myofibrillar　protein　(MP)　secondary　structure,　color　and　microstructure　of　the　surimr　gel　were　analyzed.　Thus,　the　intrinsic　cause　of　LJP　improving　the　surimi　gel　quality　was　explored.　Results　showed　that　the　addition　of　LJP　significantly　improved　(P　©　The　Author(s)　2025.

Keyword：

Alkylation Biogeochemistry Bond strength (chemical) Brinell Hardness Hydrogen bonds

Community：

  • [ 1 ] [Zhou, Fengchao]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian; 351100, China
  • [ 2 ] [Zhou, Fengchao]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou; 350030, China
  • [ 3 ] [Zhou, Fengchao]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 4 ] [Jiang, Wenting]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou; 350030, China
  • [ 5 ] [Jiang, Wenting]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 6 ] [Tian, Han]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 7 ] [Luo, Wei]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou; 350030, China
  • [ 8 ] [Luo, Wei]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 9 ] [Zhang, Xiaolan]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian; 351100, China
  • [ 10 ] [Wang, Jiazhen]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian; 351100, China
  • [ 11 ] [Liang, Jie]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian; 351100, China
  • [ 12 ] [Xiang, Leiwen]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou; 350030, China
  • [ 13 ] [Wang, Shaoyun]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 14 ] [Cai, Xixi]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 15 ] [Wu, Qiming]Fujian Province Yaming Food Co., Ltd., Putian; 351100, China
  • [ 16 ] [Lin, Honglai]Fujian Province Yaming Food Co., Ltd., Putian; 351100, China

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Source ：

Science and Technology of Food Industry

ISSN： 1002-0306

Year： 2025

Issue： 4

Volume： 46

Page： 50-58

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count：

ESI Highly Cited Papers on the List： 0 Unfold All

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Chinese Cited Count：

30 Days PV： 1

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