Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The resu...

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Detalles Bibliográficos
Autores principales: Kong, Dewei, Quan, Chunli, Xi, Qian, Han, Rongwei, Koseki, Shige, Li, Peng, Du, Qijing, Yang, Yongxin, Forghani, Fereidoun, Wang, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352963/
https://www.ncbi.nlm.nih.gov/pubmed/35921713
http://dx.doi.org/10.1016/j.ultsonch.2022.106105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352963/
https://www.ncbi.nlm.nih.gov/pubmed/35921713
http://dx.doi.org/10.1016/j.ultsonch.2022.106105

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