Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

Yu, NN; Gong, H; Yuan, H; Bao, YJ; Wang, WD

Yu, NN (通讯作者)，Xuzhou Univ Technol, Coll Food & Biol Engn, Jiangsu Key Lab Food Resource Dev & Qual Safety, Xuzhou 221000, Jiangsu, Peoples R China.

CYTA-JOURNAL OF FOOD, 2022; 20 (1): 1

Abstract

This work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl ......

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