Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)

Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)

The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. The results showed that compared to tradition...

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Bibliographic Details
Main Authors: Jun Liu, Changxin Xie, Wenhan Ma, Xue Xiao, Weiwei Dong, Youwei Chen, Yuanliang Hu, Yanli Feng, Xiang Yu
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound
Air-dried fish
Salt reduction
Myofibrillar proteins
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724004632
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