Improvement of gelation properties of myofibrillar proteins from porcine longissimus dorsi muscle through microwave combined with air convection thawing treatment

The effects of the microwave combined with air convection thawing (MAT) on the gelling properties of pork myofibrillar proteins (MPs) were further studied and compared with those of fresh meat (FM), and single thawing methods (microwave thawing (MT) and air convection thawing (AT)). Results revealed...

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Veröffentlicht in:	International journal of agricultural and biological engineering 2023-05, Vol.16 (3), p.254-261
Hauptverfasser:	Han, Fenxia, Zhu, Mingming, Xing, Yi, Ma, Hanjun
Format:	Artikel
Sprache:	eng
Schlagworte:	Convection Cooking Gelation Gels Meat Meat industry Meat processing Meat processing industry Meat quality Melting Methods Processing industry Protein interaction Proteins Rheological properties Rheology Scanning electron microscopy Thawing Turbidity Zeta potential
Online-Zugang:	Volltext
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