Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi

•Effect of three new thawing methods on gel property of protein was analyzed.•Change in MP gel surface morphology was observed by atomic force microscopy.•Effect of ultrasound and vacuum thawing on gel property was lower than others.•Destruction in gel property of microwave thawing was obvious. Effe...

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Veröffentlicht in:	Ultrasonics sonochemistry Jg. 64; S. 104860
Hauptverfasser:	Wang, Bo, Du, Xin, Kong, Baohua, Liu, Qian, Li, Fangfei, Pan, Nan, Xia, Xiufang, Zhang, Dongjie
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Netherlands Elsevier B.V 01.06.2020
Schlagworte:	Animals Color Food Handling - methods Freezing Gelling property Gels Microwave thawing Microwaves Muscle Proteins - chemistry Myofibrillar protein Rheology Surface Properties Swine Ultrasound thawing Vacuum Vacuum thawing Myofibrillar protein Ultrasound thawing Microwave thawing Gelling property Vacuum thawing
ISSN:	1350-4177, 1873-2828, 1873-2828
Online-Zugang:	Volltext
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