Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by analyzing the salt content, water activity (aw),...

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Bibliographic Details
Main Authors: Sha Gu, Qiujin Zhu, Ying Zhou, Jing Wan, Linggao Liu, Yeling Zhou, Dan Chen, Yanpei Huang, Li Chen, Xiaolin Zhong
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
ultrasound
glycerol
low-sodium
water activity
mediated curing
Online Access:https://www.mdpi.com/2304-8158/11/23/3798

Internet

https://www.mdpi.com/2304-8158/11/23/3798

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