Gel properties of surimi gel from clam <i>Meretrix meretrix</i> as affected by microbial transglutaminase
To exploit high-value-added clam ( Meretrix meretrix ) products, the effects of pretreatment methods and microbial transglutaminase (MTGase) on the gelation process of clam surimi were studied.
Authors
- Hai‐Tao Wu (ORCID: https://orcid.org/0000-0003-2652-7508)
- Yingying Pan (ORCID: https://orcid.org/0000-0003-3634-6030)
- Bin Lai (ORCID: https://orcid.org/0000-0002-5003-0975)
- Lin-Da Zhang
- Ce Wang (ORCID: https://orcid.org/0000-0003-3204-5564)
- Li Lin (ORCID: https://orcid.org/0000-0003-2783-1114)
- Zhujun Zhang (ORCID: https://orcid.org/0000-0002-3984-5049)
- Jia‐Nan Yan (ORCID: https://orcid.org/0009-0002-5062-6987)
- Yue Liu (ORCID: https://orcid.org/0009-0001-6279-7815)
Institutions
- Dalian Polytechnic University (CN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-10-16
- DOI
- https://doi.org/10.1039/d5fb00313j
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China