High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels
This study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 m...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/9/4727 |
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