Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The resu...

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Bibliographic Details
Main Authors: Dewei Kong, Chunli Quan, Qian Xi, Rongwei Han, Shige Koseki, Peng Li, Qijing Du, Yongxin Yang, Fereidoun Forghani, Jun Wang
Format: Article
Language:English
Published: Elsevier 2022-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound thawing
Slightly acidic electrolyzed water
Quality
Myofibrillar protein
Chicken breasts
Thawing methods
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722002000

Internet

http://www.sciencedirect.com/science/article/pii/S1350417722002000

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