Chicken Breast–Surimi Hybrid Gel

Enhanced Gel Strength

This hybrid gel incorporates chicken breast to form a more uniform and ordered protein network, markedly improving texture and water-holding capacity of surimi products.

Jiang, Qixing · Wang, Lishi · Gao, Pei · Yu, Peipei · Yang, Fang · Yu, Dawei · Chen, Han · Xia, Wenshui

Journal of the Science of Food and Agriculture 2023

Specifications

凝胶强度最高

{'zh': '759.00', 'en': ''} g·cm

持水性最高

{'zh': '87.36', 'en': ''} %

Advantages

With a 40/60 mixing ratio, the immobile water area (A22) reached a maximum of 3463.24