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

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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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