Non-muscle proteins alleviate 118 °C sterilization-induced gel quality deterioration by non-covalently modulating myofibrillar protein conformation and aggregation.
The improvement effects of non-muscle proteins (soy protein isolate (SPI), egg white protein (EWP) and whey protein concentrate (WPC)) on the quality deterioration of high-temperature (118 °C) sterilized surimi gels were systematically compared. Supplementation with 4% SPI, 4% EWP, or 8% WPC effectively alleviated the...