Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.

Ultrason Sonochem · 2026 · PMC13267623 · PMID 42269364

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weakly significantno p-value reported

Viscosity According to Table 2 , the sonication amplitude (factor B) and the factor combination of amplitude and time had a negative impact (but weakly significant) on the viscosity of surimi gels measured at 2 RPM ( Fig. 6 ).

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