Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
Xixin Qian, Songyi Lin, Tingjia Chen, Shuang Li, Shuo Wang, Chenqi Li, Ruming Wang, Na Sun
Topics & Concepts
TasteMyofibrilShrimpSodiumFood scienceChemistryTexture (cosmology)Ionic strengthSalt (chemistry)BiochemistryFisheryOrganic chemistryBiologyArtificial intelligenceImage (mathematics)Aqueous solutionComputer scienceMeat and Animal Product QualityBiochemical effects in animalsAnimal Nutrition and Physiology