The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View

The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View

This study investigated the effects of vacuum impregnation (V) and atmospheric pressure impregnation (C) on the quality and microstructure of grass carp (<i>Ctenopharyngodon idella</i>) fillets during a 120 min brining period under 5.8% NaCl (<i>w</i>/<i>v</i>) an...

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Bibliographic Details
Main Authors: Jianrong Ma, Jian Shi, Ruiying Lv, Xin Jiang, Qingqing Jiang, Dajun Wang, Shumin Zhang, Wenzheng Shi
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
vacuum impregnation
brining efficiency
water-holding capacity
microstructure
grass carp
Online Access:https://www.mdpi.com/2304-8158/14/4/657
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