Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio) during frozen storage were investigated with air freezing (AF) and immersion f...

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Detalles Bibliográficos
Autores principales: Sun, Qinxiu, Kong, Baohua, Liu, Shucheng, Zheng, Ouyang, Zhang, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002306/
https://www.ncbi.nlm.nih.gov/pubmed/33809559
http://dx.doi.org/10.3390/foods10030629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002306/
https://www.ncbi.nlm.nih.gov/pubmed/33809559
http://dx.doi.org/10.3390/foods10030629

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