Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

The effects of air thawing (AT), water immersion thawing (WT), microwave thawing (MT) and ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the myofibrillar protein (MP) properties (surface hydrophobicity, solubility, turbidity, particle size and zeta potential), protein o...

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Detalles Bibliográficos
Autores principales: Kong, Dewei, Han, Rongwei, Yuan, Mengdi, Xi, Qian, Du, Qijing, Li, Peng, Yang, Yongxin, Applegate, Bruce, Wang, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9938326/
https://www.ncbi.nlm.nih.gov/pubmed/36706669
http://dx.doi.org/10.1016/j.ultsonch.2023.106309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9938326/
https://www.ncbi.nlm.nih.gov/pubmed/36706669
http://dx.doi.org/10.1016/j.ultsonch.2023.106309

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