Effect of NaCl on the Quality of Aquatic Products and Research Progress on Salt Reduction Technologies
Salt content is essential for the quality of aquatic products, especially for the water-holding capacity and textural properties of salted products and the gel properties of surimi-based products. However, the salt content in traditional aquatic products is generally too high to meet consumers’ dema...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-031.pdf |