Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
Jiangxiang Wang, Zheng Xu, Lu Wei, Xuxia Zhou, Shulai Liu, Shichen Zhu, Yuting Ding
Topics & Concepts
ChemistryPhosphateCuring (chemistry)MyofibrilSquidFourier transform infrared spectroscopyAqueous solutionMicrostructureFood scienceChromatographyBiochemistryChemical engineeringPolymer chemistryOrganic chemistryCrystallographyEcologyEngineeringBiologyMeat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animals