肌原纤维
化学
沉浸式(数学)
扫描电子显微镜
鸡胸脯
超声波传感器
超声波
同种类的
食品科学
材料科学
色谱法
复合材料
生物化学
热力学
纯数学
物理
数学
声学
作者
Chao Zhang,Xiang-ao Li,Hao Wang,Xiufang Xia,Baohua Kong
标识
DOI:10.1016/j.ultsonch.2020.105137
摘要
The effects of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the structure and gel properties of the myofibrillar protein (MP) of chicken breast were investigated. UF at 165 W (UF-165) had no obvious negative impact on the primary structure of the MP and effectively reduced the change in the secondary and tertiary structure. In addition, UF-165 significantly reduced the losses in the elastic modulus (G′), gel strength, and gel water holding capacity (P < 0.05). According to low field nuclear magnetic resonance analysis, the T21 and T22 of the UF-165 MP gels were shorter than those of the AF and IF samples, which meant that the UF-165 reduced the mobility of the immobilized water and free water in MP gel. A scanning electron microscopy analysis showed that the appropriate ultrasonic power promoted the formation of a compact and homogeneous protein gel network. These results suggested that the appropriate ultrasonic power maintained the MP structure and reduced the loss of gel quality.
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