Effect of washing times on the quality characteristics and protein oxidation of silver carp surimi

HIGHLIGHTS

• who: Xiaodi Zhang and collaborators from the Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China have published the research work: Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: The aim of this work is to evaluate the effects of different washing times (zero (W0) one (W1) two (W2) and three (W3) times) on the physicochemical gel property and of silver carp surimi during 4 ◦ C refrigeration. The authors compared the Gaussian fitting curves of the . . .
  

   

  

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