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

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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Bibliographic Details
Main Authors: Dewei Kong, Rongwei Han, Mengdi Yuan, Qian Xi, Qijing Du, Peng Li, Yongxin Yang, Bruce Applegate, Jun Wang
Format: Article
Language:English
Published: Elsevier 2023-02-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound thawing
Myofibrillar protein
Physicochemical properties
Protein oxidation
Protein structure
Thawing methods
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723000214

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