The dual enhancement of gel properties and storage stability by protamine in low-salt silver carp (Hypophthalmichthys molitrix) surimi.
Reducing salt from 2.0% to 1.0% in silver carp (Hypophthalmichthys molitrix) surimi compromises gel quality and storage stability. This study evaluated the dual effects of protamine on gelation and storage stability in low-salt surimi. Salt reduction decreased gel strength from 2161.66 to 1842.10 g·cm and water-holding...