Low-voltage electrostatic field enhances the frozen force of -12 â to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing.

Yang, Chuan; Wu, Guangyu; Liu, Yunhe; Li, Yingbiao; Zhang, Chunhui; Liu, Chengjiang; Li, Xia

Low-voltage electrostatic field enhances the frozen force of -12 â to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing.

Yang, Chuan; Wu, Guangyu; Liu, Yunhe; Li, Yingbiao; Zhang, Chunhui; Liu, Chengjiang; Li, Xia.

Afiliación

Yang C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China.
Wu G; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China.
Liu Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China.
Li Y; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Minist
Zhang C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China.
Liu C; Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China. Electronic address: lcj_5@sohu.com.
Li X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193,China. Electronic address: lixia05@caas.cn.

Food Chem ; 438: 138055, 2024 Apr 16.

Article en En | MEDLINE | ID: mdl-38011792

Asunto(s)

Proteínas Musculares; Estrés Oxidativo; Carne Roja; Animales; Congelación; Proteínas Musculares/química; Oxidación-Reducción; Ovinos; Electricidad Estática

Palabras clave

Lamb; Low-voltage electrostatic field; Microstructure; Protein oxidative denaturation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Estrés Oxidativo / Carne Roja / Proteínas Musculares Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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