Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no...

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Detalles Bibliográficos
Autores principales: Singh, Shavinder, Bhat, Hina F., Kumar, Sunil, Lone, Aunzar B., Aadil, Rana Muhammad, Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Proestos, Charalampos, Bhat, Zuhaib F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293763/
https://www.ncbi.nlm.nih.gov/pubmed/37336078
http://dx.doi.org/10.1016/j.ultsonch.2023.106482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293763/
https://www.ncbi.nlm.nih.gov/pubmed/37336078
http://dx.doi.org/10.1016/j.ultsonch.2023.106482

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