Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low-Salt Condition
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Reducing sodium content compromises the texture and flavor of meat products. This study investigated the combined effects of ultrasonic treatment (UT), yeast extract (YE), and trehalose (TH) on myofibrillar protein (MP) gelation and molecular structure under t... ...
