Food chemistry
The effect of different charged polysaccharides on the quality of low-salt silver carp surimi during freeze-thaw cycles: Reconstructing the gel network composition and enhancing gel characteristics.
Hansong Zhang, Jian Shi, Tong Xu, Hanting Ma, Ji Shi, Lisha Yang, Wenzheng Shi
Published: 202610.1016/j.foodchem.2026.148006
Abstract
This study investigated the effects of carboxymethyl chitosan (CMCS) and quaternary chitosan (QAC) on the quality of low-salt silver carp surimi during freeze-thaw cycle (FTC). The results indicate that polysaccharides significantly improve the gel p…
Preview only. Read the full abstract at the source