High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels

This study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 m...

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Bibliografiset tiedot

Päätekijät:	Binh Q. Truong, Roman Buckow, Kha N. H. Nguyen, Linh T. Nguyen, Tuan N. A. Huynh, Van Chuyen Hoang
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-04-01
Sarja:	Applied Sciences
Aiheet:	high-pressure processing pangasius minced muscle reduced salt Fourier-transform infrared spectroscopy gelation
Linkit:	https://www.mdpi.com/2076-3417/15/9/4727
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