Synergistic regulation of microbial metabolism and quality features in liver products using combined ultrasound-pulsed electric field assisted co-fermentation

Key Points

• Improved quality features in liver products are achieved through effective microbial metabolism regulation.
• Significant enhancement of liver product quality is observed with the combination of ultrasound and pulsed electric fields.
• Assessment using ultrasound and pulsed electric field techniques enabled the co-fermentation of microbes.
• This approach highlights the potential of combined energy sources in food technology innovation.