Effects of ultrasonic-microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi.

Zhang, Tong; Wang, Jie; Feng, Jiaqi; Liu, Yaqiong; Suo, Ran; Ma, Qianyun; Sun, Jianfeng

Zhang, Tong; Wang, Jie; Feng, Jiaqi; Liu, Yaqiong; Suo, Ran; Ma, Qianyun; Sun, Jianfeng.

Afiliação

Zhang T; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
Wang J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
Feng J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
Liu Y; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China. Electronic address: shplyq@hebau.edu.cn.
Suo R; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
Ma Q; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
Sun J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.

Ultrason Sonochem ; 90: 106218, 2022 Nov.

Article em En | MEDLINE | ID: mdl-36356497

Assuntos

Micro-Ondas; Penaeidae; Animais; Géis/química; Ultrassom; Água/química

Palavras-chave

Gel property; Microstructure; Myofibrillar protein; Secondary structure; Shrimp surimi; Ultrasonicmicrowave

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Penaeidae / Micro-Ondas Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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