Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
Chao Zhang, Xiang-ao Li, Hao Wang, Xiufang Xia, Baohua Kong
Topics & Concepts
MyofibrilChemistryChicken breastScanning electron microscopeUltrasoundImmersion (mathematics)Ultrasonic sensorHomogeneousMaterials scienceChromatographyComposite materialFood scienceBiochemistryThermodynamicsPure mathematicsMathematicsPhysicsAcousticsMeat and Animal Product QualityBiochemical effects in animalsMuscle metabolism and nutrition