Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution

Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution

This study explored the mechanism by which L-arginine (L-Arg) enhanced the characteristics of low-salt sturgeon (Acipenser schrenckii) surimi gels under microwave (MW) irradiation, focusing on the changes in the distribution and migration of water molecules. The findings indicated that L-Arg shorten...

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Bibliographic Details
Main Authors: Tong Shi, Yu Xie, Xiyue Cao, Hao Zhang, Chenya Lu, Mengzhe Li, Xin Wang, Li Yuan, Ruichang Gao
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Surimi
Low salt
L-arginine
Microwave
Moisture
Cryo-scanning electron microscopy
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000498
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