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...

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Bibliographic Details
Main Authors: Xue Gong, Jiang Chang, Jing Wang, Yinglei Zhang, Danting Li, Chai Liu, Lida Hou, Ning Xia
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Applied Sciences
Subjects:
Online Access:https://www.mdpi.com/2076-3417/13/24/13247