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- W2790288519 abstract "To enhance the application of transglutaminase (TGase) in processing and preserving of frozen surimi, the mechanism that enhances surimi gelation induced by TGase after short-term freezing was investigated. Gel properties and cross-linking extent of surimi gels increased when surimi was frozen at -18 °C for 5-7 days. However when storage time exceeded 10 days, textural properties and water-holding capacity decreased significantly. Moreover, the difference of breaking force and hardness between surimi gels with and without TGase reached the maximum after 3-5 days of frozen storage. Free amino content of myosin increased during the first 7 days, and TGase activity increased significantly during the first 3 days. Short-term frozen storage unfolded myosin structure, decreased α-helix content, and exposed hydrophobic patches, which promoted cross-linking reactions and intermolecular hydrophobic interactions. This study provides some new ideas for the processing, storage and transport of frozen surimi and manufacture of frozen surimi-based products." @default.
- W2790288519 created "2018-03-29" @default.
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- W2790288519 date "2018-08-01" @default.
- W2790288519 modified "2023-10-17" @default.
- W2790288519 title "Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)" @default.
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- W2790288519 doi "https://doi.org/10.1016/j.foodchem.2018.02.140" @default.
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