Food research international (Ottawa, Ont.)AnimalsPotassium ChlorideChickensWaterMyofibrils
Synergistic effects of plasma-activated water and potassium chloride on the structure, function, and digestibility of low-sodium chicken myofibrillar protein.
Lanting Deng, Junqi Li, Mohammad Rashedi Ismail-Fitry, Yangying Sun, Qiang Xia, Changyu Zhou, Daodong Pan, Jinxuan Cao, Lihui Du
Published: 202610.1016/j.foodres.2025.117921
Abstract
Excessive sodium intake is a major health concern, however, reducing salt in meat products often compromises the functional quality of myofibrillar protein (MP). This study investigated the synergistic effects of cold plasma-activated water (PAW) and…
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