Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl

Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl

The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. The changes were evalu...

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Bibliographic Details
Main Authors: Xia Gao, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong, Ru Liu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
myosin
combination treatment
high intensity ultrasound
low salt
gelation property
atomic force microscope
Online Access:https://www.mdpi.com/2304-8158/11/23/3830

Internet

https://www.mdpi.com/2304-8158/11/23/3830

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