Effect of κ-carrageenan on the quality of crayfish surimi gels.

Food Chem X · 2024 · PMC11152702 · PMID 38840725

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a decreasing trendno p-value reported

Interestingly, the whiteness value of the CAR-CSM system showed a decreasing trend when the addition of CAR exceeded 0.3%.

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an increasing trendno p-value reported

With the increase of CAR concentration, the gel strength showed an increasing trend which was followed by gradual decrease.

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