Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts

[Display omitted] •Ultrasound-assisted slightly acidic electrolyzed water (EUT) was used to thaw chicken breasts.•EUT treatment had less impact on myofibrillar protein (MP) conformation.•EUT treatment can improve the rheological properties.•EUT treatment had better MP gel quality compared to other t...

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Veröffentlicht in:	Food chemistry 2023-03, Vol.404, p.134738-134738, Article 134738
Hauptverfasser:	Kong, Dewei, Quan, Chunli, Xi, Qian, Han, Rongwei, Li, Peng, Du, Qijing, Yang, Yongxin, Sun, Jingxin, Tamplin, Mark, Wang, Jun
Format:	Artikel
Sprache:	eng
Schlagworte:	Gel properties Myofibrillar protein Protein conformation Rheological characteristics Slightly acidic electrolyzed water Ultrasound thawing
Online-Zugang:	Volltext
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