Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein s...
Main Authors: | Chuhan Bian, Huijie Yu, Kun Yang, Jun Mei, Jing Xie |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-10-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001602 |
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