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The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. Th...
The effect of heat treatment of film-forming solutions on the properties of edible surimi films was investigated. The film-forming solutions prepared at pH 3 from frozen Alaska pollack surimi were hea...

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