The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles

Freezing is the primary preservation method for surimi gel. However, repeated freezing and thawing during storage, processing, or consumption can cause ice crystal growth and recrystallization, leading to mechanical damage to muscle cells and tissue. Additionally, it can induce protein denaturation...

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Bibliographic Details

Published in:	Food Science of Animal Products
Main Authors:	Qiaoli Zhao, Bin Zheng, Yongqin Gao, Enlin Li, Xinyue Huo, Xue’er Li, Mi Zhang, Saiyi Zhong
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-12-01
Subjects:	freeze-thawing stability surimi gel quality deterioration cryoprotectant
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2024.9240088