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Effect of enzymatic modification on frozen chicken surimi     transglutaminase  texture  rheological  NMR  water activity  DSC       font style='font-size:12px;'> 2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Dielectric properties of two types of unsalted frozen surimi (SA grade made on shipboard and K grade made in onshore plants) at 2450 MHz and 915 MHz were measured from 30°C to 30°C by the open-ended c...

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