Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles

The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-a...

Descripción completa

Detalles Bibliográficos
Autores principales: Shi, Yuyao, Wang, Hongli, Zheng, Yao, Qiu, Zehui, Wang, Xichang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834382/
https://www.ncbi.nlm.nih.gov/pubmed/35159472
http://dx.doi.org/10.3390/foods11030320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834382/
https://www.ncbi.nlm.nih.gov/pubmed/35159472
http://dx.doi.org/10.3390/foods11030320

Ejemplares similares