Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork.

Foods · 2025 · PMC11941708 · PMID 40232000

Europe PMC DOI

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closest p · 1.0× alpha

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boldest claim

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a decreasing trendp < 0.05actually significant

Among them, the α-helix content generally presented a decreasing trend and reached the minimum value of 31.25% in the PAW20s group, which was significantly lower than that in other groups ( p < 0.05).

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showed a trendno p-value reported

As presented in Table 1 , with the increased PAW generation time, L*, a*, b*, and whiteness showed a trend of first increasing and then decreasing.

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