High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels

High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied w...

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Bibliographic Details
Main Authors: Weitong Wang, Jingying Cai, Satomi Tsutsuura, Tadayuki Nishiumi
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
high hydrostatic pressure
low-sodium meat product
physicochemical property
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/14/1/96
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https://www.mdpi.com/2304-8158/14/1/96

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