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Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi.

Foods · 2025 · PMC12248930 · PMID 40647114

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showed a trendno p-value reported
As shown in Table 3 , when the ultrasonic power reached 100 W, P 2b+21 and P 22 showed a trend of increasing and then decreasing with the prolongation of the ultrasonic time, with P 2b+21 and P 22 being significantly higher (p < 0.05) and P 23 being significantly lower ( p < 0.05) than that of the untreated control.

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