Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure
In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-12-01
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Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/13/24/13247 |