Water retention improvement in frozen bullfrog meat: evaluating basic amino acids as clean-label phosphate alternatives Article

Li, Ji, Guo, Shuangxi, Wei, Bo et al. (2026). Water retention improvement in frozen bullfrog meat: evaluating basic amino acids as clean-label phosphate alternatives . FOOD PRODUCTION PROCESSING AND NUTRITION, 8(1), 10.1186/s43014-026-00405-9

cited authors

  • Li, Ji; Guo, Shuangxi; Wei, Bo; Liu, Denghui; Yang, Guang; Zhao, Jing; Jiang, Jiang; Zhang, Wenbin

authors

publication date

  • August 6, 2026

published in

keywords

  • Bullfrogs
  • CALCIUM-CHLORIDE
  • CONFORMATIONAL-CHANGES
  • Food Science & Technology
  • L-ARGININE
  • L-LYSINE
  • L-arginine
  • L-lysine
  • Life Sciences & Biomedicine
  • MYOFIBRILLAR PROTEINS
  • MYOSIN
  • PHYSICOCHEMICAL PROPERTIES
  • PORCINE LONGISSIMUS MUSCLE
  • Phosphate alternatives
  • SALT
  • SOLUBILITY
  • Science & Technology
  • Water retention

Digital Object Identifier (DOI)

publisher

  • SPRINGERNATURE

volume

  • 8

issue

  • 1