Effect of Ultrasonic Treatment on the Structural Properties and Emulsifying Performance of Sarcoplasmic Proteins from Pale, Soft and Exudative-like Chicken Meat
This study investigated the effects of ultrasound treatment at different powers (0, 150, 300, 450 and 600 W) and a 20 kHz frequency for different durations (0, 5, 10 and 15 minutes) on the structure, physicochemical properties and emulsifying performance of sarcoplasmic proteins (SP) extracted from...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-12-024.pdf |