Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation

作者：Dan Yan, Wanjun Xu, Qingqing Yu, Juan You, Ruichang Gao, Yulong Bao · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139269 · 被引用次数：26 · 研究领域：Meat and Animal Product Quality、Bee Products Chemical Analysis、Biochemical effects in animals