Effect of Ultrasonic Treatment on the Structure and Functional Properties of Myofibrillar Protein in Sea Bass
In this paper, sea bass (Lateolabrax maculatus) were uesd as raw material to study the effect of ultrasound on the structure and functional properties of myofibrillar proteins in sea bass by the different ultrasonic power in the range of 0~540 W and time at 0~12 min. The results showed that, with th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120027 |