Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles

The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the <i>Patinopecten yessoensis</i> adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultra...

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Xehetasun bibliografikoak

Egile Nagusiak:	Yuyao Shi, Hongli Wang, Yao Zheng, Zehui Qiu, Xichang Wang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-01-01
Saila:	Foods
Gaiak:	scallop adductor muscle antifreeze protein vacuum impregnation ultrasound water-holding capacity texture properties
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/11/3/320
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