Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

In this study, the effects of six thawing methods (flowing water thawing, FWT; water immersion thawing, WIT; room temperature air thawing, RTAT; low temperature air thawing, LTAT; ultrasonic-assisted thawing, UAT; and microwave thawing, MT) on water holding capacity (WHC), shear force, tissue micros...

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Bibliografski detalji

Glavni autori:	Xianling Yuan, Zhouyou Zhang, Hongbin Lin, Yang Ye, Anjiao Li
Format:	Artigo
Jezik:	Inglês
Izdano:	Taylor & Francis Group 2023-09-01
Serija:	International Journal of Food Properties
Teme:	Frozen chicken foot thawing method myofibrillar protein microstructure protein secondary structure
Online pristup:	https://www.tandfonline.com/doi/10.1080/10942912.2023.2222925
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