Withstands freeze-thaw
Light salting promotes myofibril disassembly and an ordered protein network, retaining structural integrity and good texture in tilapia fillets through repeated freeze-thaw cycles.
Jiang, Qingqing · Huang, Shiyu · Du, Yufan · Xiao, Jianbo · Wang, Mingfu · Wang, Xichang · Shi, Wenzheng · Zhao, Yueliang
Food Chemistry 2023
Improved water-holding capacity
Decelerated texture softening
Promoted myofibril disassembly
Formed ordered protein network