HIGHLIGHTS
- who: Lunan Jing and collaborators from the College of Food Science and Technology, Shanghai Ocean University, Shanghai, China have published the article: Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets, in the Journal: Foods 2023, 1184 of /2023/
- what: The main approaches, currently, are focused on the reduction of the NaCl added or substitution with other salts such as KCl. The aim of this study is to compare and explore changes in physicochemical characteristics, sensory quality, proteolysis, and myofibrillar protein structure, and to elucidate . . .
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