The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

To improve the quality of cooked and frozen crayfish after repeated freeze–thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19...

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Bibliographic Details
Main Authors: Jiping Han, Yingjie Sun, Tao Zhang, Cheng Wang, Lingming Xiong, Yanhong Ma, Yongzhi Zhu, Ruichang Gao, Lin Wang, Ning Jiang
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound
Alginate Oligosaccharide
Freeze-Thaw Cycle
Crayfish
Water Retention
Myofibrillar Proteins
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722003558

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http://www.sciencedirect.com/science/article/pii/S1350417722003558

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