Microstructure of White Croaker Surimi Protein Gels Set at Low Temperature under the Inhibition of the Polymerization and Degradation of Protein

摘要

The role of non-covalent aggregation of protein in the gelation of white croaker surimi during heating process, as well as the difference in the gel formation of white croaker and walleye pollack surimi were investigated by the examination of microstructu