Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than...

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Bibliographic Details
Main Authors: Chunbei Chen, Zefu Wang, Ziliang Gao, Xiaosi Chen, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Yantao Yin, Yang Liu, Shucheng Liu
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
High-voltage electrostatic field
Salt reduction
Water-holding capacity
Texture
Volatile flavor compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001051
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