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...
Main Authors: | Xia Gao, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong, Ru Liu |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-11-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/23/3830 |
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