Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure

In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Xue Gong, Jiang Chang, Jing Wang, Yinglei Zhang, Danting Li, Chai Liu, Lida Hou, Ning Xia
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-12-01
coleção:	Applied Sciences
Assuntos:	scallop ultra-high pressure texture protein structure sensory evaluation
Acesso em linha:	https://www.mdpi.com/2076-3417/13/24/13247
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!