Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition
Collagen fibers (CFs) are essential in maintaining the structural integrity of sea cucumber body wall tissues. Addition of Ca2+ to meat products improves tenderness and modulates the levels of chemical interactions in CFs. In this study, we investigated the effects of Ca2+ (ranging from 0 to 40 mM)...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002974 |
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