The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

To improve the quality of cooked and frozen crayfish after repeated freeze–thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19...

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Detalles Bibliográficos
Autores principales: Han, Jiping, Sun, Yingjie, Zhang, Tao, Wang, Cheng, Xiong, Lingming, Ma, Yanhong, Zhu, Yongzhi, Gao, Ruichang, Wang, Lin, Jiang, Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
UC and HC intensification
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9758566/
https://www.ncbi.nlm.nih.gov/pubmed/36502681
http://dx.doi.org/10.1016/j.ultsonch.2022.106259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9758566/
https://www.ncbi.nlm.nih.gov/pubmed/36502681
http://dx.doi.org/10.1016/j.ultsonch.2022.106259

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