Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage
Chao Zhang, Yuexin Li, Xiufang Xia, Qinxiu Sun, Fangda Sun, Baohua Kong
Topics & Concepts
ChemistryMyofibrilThermal stabilityImmersion (mathematics)Lipid oxidationFood scienceChromatographyCongelationBiochemistryOrganic chemistryAntioxidantThermodynamicsMathematicsPhysicsPure mathematicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals