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What is WPC Effects on Surimi Gel Properties about?

This document discusses a study that investigated the effects of whey protein concentrate (WPC) on autolysis inhibition and gel properties of surimi produced from tropical fish species. The study found that WPC showed inhibitory activity against autolysis in all surimi samples in a concentration-dependent manner. It also found that WPC increased the breaking force and deformation of surimi gels from all fish species tested. The microstructure of surimi gels became denser with the addition of WPC. In conclus

Author

Anisa Tridiyani

Language

EN