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Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils
Ultrasonication has been suggested as a new promising technique to improve the quality of meat and other meat products. In this study ultrasonication at low frequency (20 kHz) was carried out to investigate the effect on structural and biochemical properties of myofibril proteins. The possible impli...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5055898/ https://ncbi.nlm.nih.gov/pubmed/27784928 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2311-z |
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