Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure

Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure

The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (L*) but reduced the redness (a*) and ye...

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Bibliographic Details
Main Authors: Dewei Kong, Rongwei Han, Mengdi Yuan, Qian Xi, Qijing Du, Peng Li, Yongxin Yang, S.M.E. Rahman, Jun Wang
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Mutton
Ultrasound-assisted thawing
Slightly acidic electrolyzed water
Quality
Nutrients
Microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300072X

Internet

http://www.sciencedirect.com/science/article/pii/S259015752300072X

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