Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

The present research aimed to investigate the effects of high-intensity ultrasound (HIU, 20 kHz, 0 W, 100 W, 300 W and 500 W)-assisted vacuum tumbling (UVT) for 60 min and 120 min on the oxidation and physicochemical properties of the pork myofibrillar proteins (MPs). Compared with the vacuum tumbli...

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Detalles Bibliográficos
Autores principales: Zhang, Ruyu, Xing, Lujuan, Kang, Dacheng, Zhou, Lei, Wang, Lin, Zhang, Wangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8122357/
https://www.ncbi.nlm.nih.gov/pubmed/33975184
http://dx.doi.org/10.1016/j.ultsonch.2021.105582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8122357/
https://www.ncbi.nlm.nih.gov/pubmed/33975184
http://dx.doi.org/10.1016/j.ultsonch.2021.105582

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