Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

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Title
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
Authors
Keywords
Surimi processing by-products, Hydrolysates, Antioxidant-cryoprotective activity, Gel properties, Frozen storage
Journal
FOOD CHEMISTRY
Volume 316, Issue -, Pages 126343
Publisher
Elsevier BV
Online
2020-02-02
DOI
10.1016/j.foodchem.2020.126343

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