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

The objective of this study was to evaluate the effects of single ultrasound (360 W, 20 min), single microwave (10 W/g, 120 s) and ultrasonic–microwave combination treatment on shrimp surimi gel properties. The structure and physicochemical properties of myofibrillar protein (MP) were also determine...

Täydet tiedot

Tallennettuna:
Päätekijät: Tong Zhang, Jie Wang, Jiaqi Feng, Yaqiong Liu, Ran Suo, Qianyun Ma, Jianfeng Sun
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Elsevier 2022-11-01
Sarja:Ultrasonics Sonochemistry
Aiheet:
Shrimp surimi
Ultrasonic–microwave
Myofibrillar protein
Secondary structure
Gel property
Microstructure
Linkit:http://www.sciencedirect.com/science/article/pii/S1350417722003145
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