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...

書目詳細資料
發表在:	Applied Sciences
Main Authors:	Xue Gong, Jiang Chang, Jing Wang, Yinglei Zhang, Danting Li, Chai Liu, Lida Hou, Ning Xia
格式:	Article
語言:	英语
出版:	MDPI AG 2023-12-01
主題:	scallop ultra-high pressure texture protein structure sensory evaluation
在線閱讀:	https://www.mdpi.com/2076-3417/13/24/13247

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