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Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
Cryoprotective effect of polydextrose on chicken surimi
thermal transitions temperature initial freezing point DSC DTA chicken surimi polydextrose
2014/2/25
Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. Th...