ArticleFoods (Basel, Switzerland)2022
Assessing the Gel Quality and Storage Properties of
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi.Gels (Basel, Switzerland) · 2026Article
- Root-DerivedGels (Basel, Switzerland) · 2026Article
- Impact of ultrasound-assisted single washing process on tilapia mince: Biochemical changes, structural modifications, and gel formation.Ultrasonics sonochemistry · 2026Article
- Construction of pomelo peel essential oil pickering emulsion and its impact on the freeze-thaw stability of surimi gel.Open life sciences · 2026Article
- Influence of EGCG (Foods (Basel, Switzerland) · 2024Article
- Processing and Preservation of Aquatic Products.Foods (Basel, Switzerland) · 2023Article
- Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation withFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
Epigallocatechin gallate (EGCG) with concentrations of 0-0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01-0.02% addition was good for resisting damage of surimi gels during F-T cycles.
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Registered trials
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