Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigated. KCl replacements using optimal substitution (5...

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Detalles Bibliográficos
Autores principales: Jing, Lunan, Xue, Jingqi, Jiang, Xin, Xiao, Naiyong, Pan, Hao, Li, Jiarou, Wang, Dajun, Jiang, Qingqing, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048763/
https://www.ncbi.nlm.nih.gov/pubmed/36981111
http://dx.doi.org/10.3390/foods12061184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048763/
https://www.ncbi.nlm.nih.gov/pubmed/36981111
http://dx.doi.org/10.3390/foods12061184

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