원문정보
피인용수 : 0건 (자료제공 : 네이버학술정보)
초록
영어
Additions of ground garlic, chili and ginseng powder did not affect the breaking force and strain of directly heated gel of Alaska pollack surimi. In comparison, these additives reduced the setting effect achieved by incubation of the salted surimi at 25℃, and resulted in a decreased breaking force and strain for the two step heated gel. Garlic almost completely inhibited the myosin cross-linking reaction, an important reaction for improving the gel properties occurring in the setting process. However, chili and ginseng powder minimally inhibited the cross-linking reaction. Thus, this study proposes that the mechanism for the suppression of the setting effect by chili and ginseng is different from that of garlic.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
저자정보
참고문헌
자료제공 : 네이버학술정보