{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T05:16:55Z","timestamp":1788239815647,"version":"build-2803163510"},"reference-count":49,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T00:00:00Z","timestamp":1787961600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004539","name":"Kasetsart University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004539","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/05gzceg21","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004704","name":"National Research Council of Thailand","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004704","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/018wfhg78","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004154","name":"Mae Fah Luang University","doi-asserted-by":"publisher","award":["N42A690538"],"award-info":[{"award-number":["N42A690538"]}],"id":[{"id":"10.13039\/501100004154","id-type":"DOI","asserted-by":"publisher"}]},{"award":["N42A690538"],"award-info":[{"award-number":["N42A690538"]}],"id":[{"id":"https:\/\/ror.org\/00mwhaw71","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005621","name":"Kasetsart University Research and Development Institute","doi-asserted-by":"crossref","award":["FF(KU-SRIU)15.67"],"award-info":[{"award-number":["FF(KU-SRIU)15.67"]}],"id":[{"id":"10.13039\/501100005621","id-type":"DOI","asserted-by":"crossref"}]},{"award":["FF(KU-SRIU)15.67"],"award-info":[{"award-number":["FF(KU-SRIU)15.67"]}],"id":[{"id":"https:\/\/ror.org\/01r8yv121","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A low-sodium soaking solution for Pacific white shrimp was developed by partially substituting sodium tripolyphosphate (STPP) with potassium tripolyphosphate (KTPP) or tetrapotassium pyrophosphate (TKPP) (0.5\u20132.5%, w\/v) in combination with L-lysine (2%, w\/v). The effects on physicochemical properties, microstructure, and consumer acceptance were evaluated in comparison with a non-soaked control and a positive control (3% STPP, w\/v). The results indicated that partial substitution of STPP with KTPP or TKPP could be effectively achieved while maintaining processing yield, color, and water-holding capacity (WHC) comparable to the positive control. Scanning electron microscopy revealed a more relaxed and expanded muscle structure, indicating enhanced water retention and reduced shear force. However, no significant differences in shear force were observed between the substitution treatments and the positive control. Substitution with KTPP or TKPP significantly reduced phosphate content and the Na\/K ratio. Sodium levels decreased by 23.5\u201347.0% with KTPP and 28.8\u201359.5% with TKPP, while potassium content increased in the treated shrimp. This substitution did not adversely affect consumer acceptance, with improved taste characteristics, particularly enhanced saltiness and umami, detected by electronic-tongue analysis. Overall, replacing STPP with KTPP or TKPP shows potential as a strategy for developing reduced-sodium shrimp products while maintaining product quality.<\/jats:p>","DOI":"10.3390\/foods15173063","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:24:03Z","timestamp":1788150243000},"page":"3063","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of a Low-Sodium Soaking Solution for Shrimp Processing Using Potassium Phosphates (KTPP and TKPP) and L-Lysine: Impacts on Quality and Water-Holding Capacity"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-4476-8838","authenticated-orcid":false,"given":"Teerapat","family":"Monvises","sequence":"first","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"given":"Khanittha","family":"Chinarak","sequence":"additional","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Sasina","family":"Sanprasert","sequence":"additional","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1782-4079","authenticated-orcid":false,"given":"Anurak","family":"Uchuwittayakul","sequence":"additional","affiliation":[{"name":"Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1362-2971","authenticated-orcid":false,"given":"Piyangkun","family":"Lueangjaroenkit","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5939-9648","authenticated-orcid":false,"given":"Samart","family":"Sai-ut","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0880-7031","authenticated-orcid":false,"given":"Jaksuma","family":"Pongsetkul","sequence":"additional","affiliation":[{"name":"School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6664-3031","authenticated-orcid":false,"given":"Saroat","family":"Rawdkuen","sequence":"additional","affiliation":[{"name":"Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7952-8294","authenticated-orcid":false,"given":"Passakorn","family":"Kingwascharapong","sequence":"additional","affiliation":[{"name":"Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1609","DOI":"10.1016\/j.jacc.2016.07.745","article-title":"Sodium intake and all-cause mortality over 20 years in the trials of hypertension prevention","volume":"68","author":"Cook","year":"2016","journal-title":"J. Am. Coll. Cardiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2016.10.016","article-title":"Salt reduction strategies in processed meat products\u2014A review","volume":"59","author":"Inguglia","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","first-page":"CD004022","article-title":"Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride","volume":"12","author":"Graudal","year":"2020","journal-title":"Cochrane Database Syst. Rev."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"744","DOI":"10.1111\/jch.14147","article-title":"Estimated dietary sodium intake in Thailand: A nationwide population survey with 24-hour urine collections","volume":"23","author":"Chailimpamontree","year":"2021","journal-title":"J. Clin. Hypertens."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.meatsci.2013.06.004","article-title":"The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami","volume":"96","author":"Aaslyng","year":"2014","journal-title":"Meat Sci."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.meatsci.2006.04.014","article-title":"Reducing salt: A challenge for the meat industry","volume":"74","author":"Desmond","year":"2006","journal-title":"Meat Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"125622","DOI":"10.1016\/j.foodchem.2019.125622","article-title":"The application of pulsed electric field as a sodium reducing strategy for meat products","volume":"306","author":"Bhat","year":"2020","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1080\/10408398.2010.498064","article-title":"Low-sodium meat products: Retaining salty taste for sweet health","volume":"52","author":"Verma","year":"2012","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"104848","DOI":"10.1016\/j.envint.2019.05.042","article-title":"Impact of nano-sized plastic on the nutritional value and gut microbiota of whiteleg shrimp Litopenaeus vannamei via dietary exposure","volume":"130","author":"Chae","year":"2019","journal-title":"Environ. Int."},{"key":"ref_10","first-page":"166","article-title":"Nutritive value of cultured white leg shrimp Litopenaeus vannamei","volume":"5","author":"Gunalan","year":"2013","journal-title":"Int. J. Fish. Aquac."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"735120","DOI":"10.1016\/j.aquaculture.2020.735120","article-title":"Alteration of growth performance, meat quality, antioxidant and immune capacity of juvenile Litopenaeus vannamei in response to different dietary dosage forms of zinc: Comparative advantages of zinc amino acid complex","volume":"522","author":"Yuan","year":"2020","journal-title":"Aquaculture"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"SNQ144","DOI":"10.1111\/j.1365-2621.2004.tb06355.x","article-title":"Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen cod (Gadus morhua) fillets","volume":"69","author":"Thorarinsdottir","year":"2004","journal-title":"J. Food Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.tifs.2021.12.009","article-title":"A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids","volume":"119","author":"Zhang","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"199","DOI":"10.23986\/afsci.5725","article-title":"Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures","volume":"11","author":"Ruusunen","year":"2002","journal-title":"Agric. Food Sci."},{"key":"ref_15","first-page":"17","article-title":"The structural basis of the water-holding, appearance and toughness of meat and meat products","volume":"8","author":"Offer","year":"1989","journal-title":"Food Struct."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"3363","DOI":"10.3168\/jds.2025-27846","article-title":"The effect of sodium- or potassium-based emulsifying salts on the physicochemical, mechanical, thermal, and sensory properties of processed cheese: A comparative study","volume":"109","author":"Vinter","year":"2026","journal-title":"J. Dairy Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"138735","DOI":"10.1016\/j.foodchem.2024.138735","article-title":"Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)","volume":"445","author":"Man","year":"2024","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.lwt.2016.01.065","article-title":"Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei)","volume":"69","author":"Wachirasiri","year":"2016","journal-title":"LWT"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"729","DOI":"10.1111\/j.1365-2621.1997.tb15445.x","article-title":"Physicochemical changes in pacific whiting muscle proteins during iced storage","volume":"62","author":"Benjakul","year":"1997","journal-title":"J. Food Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1177\/1082013211398802","article-title":"Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei)","volume":"17","author":"Chantarasuwan","year":"2011","journal-title":"Food Sci. Technol. Int."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"144630","DOI":"10.1016\/j.foodchem.2025.144630","article-title":"Litopenaeus vannamei treated with l-lysine\/L-arginine helped to delay the physicochemical quality deterioration and the flavor contribution attenuation in different preparation processes","volume":"486","author":"He","year":"2025","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Pearson, A.M., and Dutson, T.R. (1994). Measurement of water-holding capacity and juiciness. Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Springer.","DOI":"10.1007\/978-1-4615-2167-9"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1016\/j.ijrefrig.2016.01.010","article-title":"Effect of phosphate and bicarbonate replacers on quality changes of raw and cooked Pacific white shrimp as influenced by the repeated freeze\u2013thawing","volume":"67","author":"Kingwascharapong","year":"2016","journal-title":"Int. J. Refrig."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"S31","DOI":"10.1111\/j.1750-3841.2007.00603.x","article-title":"Properties, translucence, and microstructure of pacific white shrimp treated with mixed phosphates as affected by freshness and deveining","volume":"73","author":"Rattanasatheirn","year":"2008","journal-title":"J. Food Sci."},{"key":"ref_25","first-page":"102106","article-title":"Effect of heat and ultrasonic-assisted extraction on nutritional characteristics, functional properties, and bioactivities of tuna liver protein concentrate powders","volume":"22","author":"Chueadoem","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"100441","DOI":"10.1016\/j.fufo.2024.100441","article-title":"Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches","volume":"10","author":"Kingwascharapong","year":"2024","journal-title":"Future Foods"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"7704","DOI":"10.3168\/jds.2024-24939","article-title":"Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach","volume":"107","author":"Salek","year":"2024","journal-title":"J. Dairy Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"126113","DOI":"10.1016\/j.foodchem.2019.126113","article-title":"Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation","volume":"312","author":"Chen","year":"2020","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.tifs.2019.10.001","article-title":"Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat","volume":"94","author":"Thangavelu","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"117303","DOI":"10.1016\/j.lwt.2024.117303","article-title":"Comparative studies of the effect of soaking with phosphate and salt on quality changes of white shrimp (Penaeus vannamei) and black tiger shrimp (Penaeus monodon)","volume":"215","author":"Yang","year":"2025","journal-title":"LWT"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"110820","DOI":"10.1016\/j.foodcont.2024.110820","article-title":"Experimental assessment of ozonated ice: Preparation, stability, and preservation effects on shrimp (Metapenaeus ensis)","volume":"167","author":"Li","year":"2025","journal-title":"Food Control"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1080\/10408399209527602","article-title":"Mechanisms of meat batter stabilization: A review","volume":"32","author":"Gordon","year":"1992","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.foodchem.2018.08.028","article-title":"Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)","volume":"272","author":"Huang","year":"2019","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"110567","DOI":"10.1016\/j.lwt.2020.110567","article-title":"Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters","volume":"139","author":"Kang","year":"2021","journal-title":"LWT"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"105722","DOI":"10.1016\/j.foodhyd.2020.105722","article-title":"Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein","volume":"104","author":"Cao","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1111\/ijfs.13333","article-title":"Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate","volume":"52","author":"Wachirasiri","year":"2017","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"101696","DOI":"10.1016\/j.fochx.2024.101696","article-title":"Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties","volume":"23","author":"Pan","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Xu, W., Zhang, F., Wang, J., Ma, Q., Sun, J., Tang, Y., Wang, J., and Wang, W. (2022). Real-time monitoring of the quality changes in shrimp (Penaeus vannamei) with hyperspectral imaging technology during hot air drying. Foods, 11.","DOI":"10.3390\/foods11203179"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1111\/j.1745-4557.1991.tb00047.x","article-title":"Color Perception And Food Quality","volume":"14","author":"Clydesdale","year":"1991","journal-title":"J. Food Qual."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Chansuparp, M., Pansawat, N., and Wangvoralak, S. (2025). Automated grading of boiled shrimp by color level using image processing techniques and mask R-CNN with feature pyramid networks. Appl. Sci., 15.","DOI":"10.3390\/app151910632"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"3916","DOI":"10.1002\/jsfa.11741","article-title":"Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L-lysine marination","volume":"102","author":"Lin","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_42","first-page":"480","article-title":"Effect of some amino acids on yield and characteristics of pacific white shrimp treated with alkaline soaking solution","volume":"28","author":"Kingwascharapong","year":"2016","journal-title":"Ital. J. Food Sci."},{"key":"ref_43","first-page":"1136","article-title":"Effect of strong alkaline solutions on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei)","volume":"23","author":"Kingwascharapong","year":"2016","journal-title":"Int. Food Res. J."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1111\/nyas.12230","article-title":"Applications and functions of food-grade phosphates","volume":"1301","author":"Lampila","year":"2013","journal-title":"Ann. N. Y. Acad. Sci."},{"key":"ref_45","unstructured":"Ministry of Public Health (2026, August 23). Notification of the Ministry of Public Health (No. 445) B.E. 2566 (2023) Re: Nutrition Labelling, Available online: https:\/\/food.fda.moph.go.th\/food-law\/nutrition-label."},{"key":"ref_46","unstructured":"Hoy, M.K., and Goldman, J.D. (2010). Potassium Intake of the U.S. Population: What We Eat in America, NHANES 2009-2010. FSRG Dietary Data Briefs, United States Department of Agriculture (USDA)."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1230","DOI":"10.1093\/jn\/nxz332","article-title":"Dietary potassium intake remains low and sodium intake remains high, and most sodium is derived from home food preparation for Chinese adults","volume":"150","author":"Du","year":"2020","journal-title":"J. Nutr."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Wang, Y., Zhao, C., Zhang, J., Ying, X., Deng, S., and Ma, L. (2026). Citrus juice marination improves the flavor of fish: A case study of sea bass (Lateolabrax japonicus). Foods, 15.","DOI":"10.3390\/foods15040635"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.meatsci.2019.05.011","article-title":"Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage","volume":"156","author":"Wen","year":"2019","journal-title":"Meat Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3063\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T04:26:39Z","timestamp":1788236799000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3063"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,29]]},"references-count":49,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15173063"],"URL":"https:\/\/doi.org\/10.3390\/foods15173063","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,29]]}}}