Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
Ying Yu, Chaoxia Fan, Jun Qi, Xiaocao Zhao, Hui Yang, Guoqing Ye, Mingcheng Zhang, Dengyong Liu
Topics & Concepts
FuranChemistrySalt (chemistry)DepolymerizationFlavorMyofibrilUltrasoundHydrogen bondFood scienceOrganic chemistryBiochemistryMoleculePhysicsAcousticsMeat and Animal Product QualityMuscle metabolism and nutritionProteins in Food Systems