Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi

Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi

Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like <i>Hypomesus olidus</i>. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time...

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Bibliographic Details
Main Authors: Yuan Fu, Guochuan Jiang, Xing Sun, Shuibing Yang, Jiahang Yu, Xuejun Liu, Liyan Wang, Shuangjie Zhu
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
ultrasonic treatment
<i>Hypomesus olidus</i>
surimi gel
Online Access:https://www.mdpi.com/2304-8158/14/13/2363
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https://www.mdpi.com/2304-8158/14/13/2363

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