Processing suitability of three tilapia species as alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling properties

作者：Hao Zou, Xidong Jiao, Yifan Tao, Sirui Zeng, Jun Qiang, Jianhua Hu, Bowen Yan, Wei Chen, Pao Xu, Daming Fan · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145540 · 被引用次数：5 · 研究领域：Meat and Animal Product Quality、Aquaculture Nutrition and Growth、Protein Hydrolysis and Bioactive Peptides