Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no...

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Bibliographic Details
Main Authors: Shavinder Singh, Hina F. Bhat, Sunil Kumar, Aunzar B. Lone, Rana Muhammad Aadil, Abderrahmane Aït-Kaddour, Abdo Hassoun, Charalampos Proestos, Zuhaib F. Bhat
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Insect protein
Alcalase
Mutton emulsion
Storage quality
In vitro digestion
Emerging technologies
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723001943

Internet

http://www.sciencedirect.com/science/article/pii/S1350417723001943

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