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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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-02-01
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| Colecção: | Ultrasonics Sonochemistry |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S1350417724004632 |
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