Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar

Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar

This study aimed to investigate the effect of using an optimized complex sodium salt substitute formulation, comprising potassium lactate (17.64%), potassium chloride (14.61%), magnesium chloride (34.36%), and sodium chloride (33.39%), on the quality of Oncorhynchus masou caviar at different storage...

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Bibliographic Details
Main Authors:	Linggao Liu, An Wang, Chunming Tan, Pinglan Li, Ruiyun Wu
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-12-01
Series:	Food Science of Animal Products
Subjects:	oncorhynchus masou caviar sodium salt substitute shelf life microbiological quality
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2024.9240092
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