Gel properties of surimi gel from clam Meretrix meretrix as affected by microbial transglutaminase
Open Access
- 16 October 2025
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Sustainable Food Technology
- Vol. 4 (1) , 424-434
Abstract
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.Keywords
Funding Information
- National Natural Science Foundation of China (U22A20538)
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