Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat

Blue mussel (Mytilus edulis) is a promising sustainable alternative protein source due to its high protein content and minimal environmental impact. The application of mussel myofibrillar proteins (MPs) in surimi products is limited due to poor solubility under low-salt conditions. This study invest...

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Hlavní autoři:	M. Moghadam, T.R. Heyn, K. Schwarz, J.K. Keppler
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-08-01
Edice:	Ultrasonics Sonochemistry
Témata:	Sonication Seafood processing Gelation Low-salt surimi Non-thermal processing technique
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S1350417726001811
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