Effect of citric acid on physicochemical properties and protein structure of low-salt restructured tilapia (Oreochromis mossambicus) meat products.

Zhipeng GuShuhui LiuZhouwei DuanRui KangMeihui ZhaoGuang-Hua XiaXuanri Shen

Published in: Journal of the science of food and agriculture (2020)

It is feasible to prepare low-salt restructured tilapia meat products using citric acid, which offers a means of using muscle by-products and exploiting new functional products with an added commercial value. © 2020 Society of Chemical Industry.

Keyphrases

skeletal muscle
amino acid
small molecule