Effect of high concentration of <scp>NaCl</scp> and <scp>KCl</scp> on myosin from large yellow croaker (<i>Larimichthys crocea</i>) under ultrasound
The findings of the present study show that the presence of NaCl and KCl in the system was more conducive to protecting the key role of myosin in the muscle tissue compared with NaCl alone. Additionally, the study provides insights into the mechanism of K<sup>+</sup> and Na<sup>+</sup> action on myosin under ultrasound, along with a theoretical basis for the application of ultrasound in low sodium salt products. © 2025 Society of Chemical Industry.
Authors
- Junlong Mao (ORCID: https://orcid.org/0000-0002-3810-9111)
- Jing‐jing Fu
- Yuewen Chen (ORCID: https://orcid.org/0000-0002-7876-2174)
- Yanwei Yuan
- M. Zhang (ORCID: https://orcid.org/0000-0001-8659-5727)
Institutions
- Zhejiang Gongshang University (CN)
- Dalian Polytechnic University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-13
- DOI
- https://doi.org/10.1002/jsfa.14149
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Key Research and Development Program of China
- Natural Science Foundation of Zhejiang Province