Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein

Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein

The effects of ultrasound treatment at different powers (20 kHz for 6 min; 0, 150, 300, 450 and 600 W) on the structure, physicochemical properties and emulsifying properties of pale, soft and exudative-like (PSE-like) chicken meat myofibrillar protein (MP) were investigated. Sodium dodecyl sulfate-...

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Bibliographic Details
Main Author:	LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-07-01
Series:	Shipin Kexue
Subjects:	pale, soft and exudative-like chicken; myofibrillar protein; ultrasound; structural properties; emulsifying properties
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-004.pdf

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