Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

ABSTRACTIn this study, the effects of six thawing methods (flowing water thawing, FWT; water immersion thawing, WIT; room temperature air thawing, RTAT; low temperature air thawing, LTAT; ultrasonic-assisted thawing, UAT; and microwave thawing, MT) on water holding capacity (WHC), shear force, tissu...

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Bibliographic Details
Main Authors: Xianling Yuan, Zhouyou Zhang, Hongbin Lin, Yang Ye, Anjiao Li
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Frozen chicken foot
thawing method
myofibrillar protein
microstructure
protein secondary structure
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2222925

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2222925

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