Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

The purpose of this study was to evaluate the effects of ultrasonic pretreatment on the quality of cured sea bass. Compared to static marination, ultrasonication significantly increased the rate of NaCl transfer, reduced the hardness and chewiness of fish, and improved water retention. Microstructur...

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Detalles Bibliográficos
Autores principales: Bai, Hengli, Li, Laihao, Wu, Yanyan, Chen, Shengjun, Zhao, Yongqiang, Cai, Qiuxing, Wang, Yueqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Sustainable US Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518730/
https://www.ncbi.nlm.nih.gov/pubmed/37722247
http://dx.doi.org/10.1016/j.ultsonch.2023.106597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518730/
https://www.ncbi.nlm.nih.gov/pubmed/37722247
http://dx.doi.org/10.1016/j.ultsonch.2023.106597

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