Food research international (Ottawa, Ont.)AnimalsSalmonFreeze DryingFish ProteinsFood Handling
Mechanisms of metal ion-mediated quality regulation in rehydrated Salmon: Influence on texture, protein properties, and microstructure.
Xiuyi Jiang, Chunhong Yuan, Rui Yang, Wenge Yang, Zhaohui Qiao, Changrong Ou, Huamao Wei
Published: 202510.1016/j.foodres.2025.117295
Abstract
The present study compared the effects of equal concentrations of Na+, Ca2+, Mg2+, and Zn2+ on the rehydration performance, texture, and protein biochemical characteristics of freeze-dried salmon, both immediately after rehydration (0 days) and after…
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