Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

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Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

This study investigated the effect of different reheating treatments on gel properties and flavor changes of surimi products. As the reheating temperature increased from 90 degrees C to 121 degrees C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in...

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Bibliographic Details
Published in:	FOOD CHEMISTRY
Main Authors:	Bao, Lingxiang; Yang, Ruizhi; Diao, Dieynabou; Tian, Fang; Chen, Yingyun; Zheng, Bin; Gao, Pingping; Zhao, Yadong
Format:	Article
Language:	English
Published:	ELSEVIER SCI LTD 2025
Subjects:	Chemistry; Food Science & Technology; Nutrition & Dietetics
Online Access:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001339205400001

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