Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.

Shi, Yuyao; Wang, Hongli; Zheng, Yao; Qiu, Zehui; Wang, Xichang

Shi, Yuyao; Wang, Hongli; Zheng, Yao; Qiu, Zehui; Wang, Xichang.

Afiliación

Shi Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Wang H; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
Zheng Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Qiu Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Wang X; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Foods ; 11(3)2022 Jan 24.

Article en En | MEDLINE | ID: mdl-35159472

Palabras clave

antifreeze protein; scallop adductor muscle; texture properties; ultrasound; vacuum impregnation; water-holding capacity

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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