Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis).
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DOI: 10.1111/1750-3841.16594
Abstract: The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense… read more here.
Keywords: ultrahigh pressure; allicin gel; gel; uhp allicin ... See more keywords