Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2020.105137 ◽

2020 ◽

Vol 67 ◽

pp. 105137 ◽

Author(s):

Chao Zhang ◽

Xiang-ao Li ◽

Hao Wang ◽

Xiufang Xia ◽

Baohua Kong

Keyword(s):

Myofibrillar Protein ◽

Chicken Breast ◽

Immersion Freezing ◽

Ultrasound Assisted

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Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

Food Chemistry ◽

10.1016/j.foodchem.2021.129873 ◽

2021 ◽

pp. 129873

Author(s):

Haibo Shi ◽

Ting Zhou ◽

Xin Wang ◽

Ye Zou ◽

Daoying Wang ◽

...

Keyword(s):

Myofibrillar Protein ◽

Chicken Breast ◽

Gel Properties ◽

Ultrasound Assisted

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Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

International Journal of Refrigeration ◽

10.1016/j.ijrefrig.2020.05.006 ◽

2020 ◽

Vol 117 ◽

pp. 247-255

Author(s):

Chao Zhang ◽

Qinxiu Sun ◽

Qian Chen ◽

Baohua Kong ◽

Xinping Diao

Keyword(s):

Physicochemical Properties ◽

Muscle Quality ◽

Chicken Breast ◽

Immersion Freezing ◽

Ultrasound Assisted

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Effects of Ultrasound-Assisted Immersion Freezing on the Muscle Quality and Myofibrillar Protein Oxidation and Denaturation in Sciaenops ocellatus

Food Chemistry ◽

10.1016/j.foodchem.2021.131949 ◽

2021 ◽

pp. 131949

Author(s):

Shuang Qiu ◽

Fangchao Cui ◽

Jinxiang Wang ◽

Wenhui Zhu ◽

Yongxia Xu ◽

...

Keyword(s):

Protein Oxidation ◽

Myofibrillar Protein ◽

Sciaenops Ocellatus ◽

Muscle Quality ◽

Immersion Freezing ◽

Ultrasound Assisted

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Ultrasound-assisted covalent reaction of myofibrillar protein: the improvement of functional properties and its potential mechanism

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2021.105652 ◽

2021 ◽

pp. 105652

Author(s):

Jiahui Chen ◽

Xing Zhang ◽

Mengying Fu ◽

Xing Chen ◽

Bassey Anthony ◽

...

Keyword(s):

Functional Properties ◽

Myofibrillar Protein ◽

Potential Mechanism ◽

Ultrasound Assisted

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Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing

Journal of Food Engineering ◽

10.1016/s0260-8774(02)00354-0 ◽

2003 ◽

Vol 57 (4) ◽

pp. 337-345 ◽

Author(s):

Da-Wen Sun ◽

Bing Li

Keyword(s):

Microstructural Change ◽

Immersion Freezing ◽

Ultrasound Assisted

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Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing

Food and Bioprocess Technology ◽

10.1007/s11947-018-2103-8 ◽

2018 ◽

Vol 11 (9) ◽

pp. 1615-1626 ◽

Author(s):

Zhiwei Zhu ◽

Zhubing Chen ◽

Qianyun Zhou ◽

Da-Wen Sun ◽

Haiyang Chen ◽

...

Keyword(s):

Quality Attributes ◽

Plant Tissues ◽

Immersion Freezing ◽

Ultrasound Assisted

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Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing

Journal of Food Science ◽

10.1111/1750-3841.15386 ◽

2020 ◽

Vol 85 (9) ◽

pp. 2879-2888

Author(s):

Qinxiu Sun ◽

Chao Zhang ◽

Qixuan Li ◽

Xiufang Xia ◽

Baohua Kong

Keyword(s):

Functional Properties ◽

Common Carp ◽

Cyprinus Carpio ◽

Myofibrillar Protein ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

Ultrasound Assisted

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High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution

Food Chemistry ◽

10.1016/j.foodchem.2019.01.131 ◽

2019 ◽

Vol 285 ◽

pp. 31-38 ◽

Author(s):

Xing Chen ◽

Youling L. Xiong ◽

Xinglian Xu

Keyword(s):

Thermal Stability ◽

Aqueous Solution ◽

Hydrogen Peroxide ◽

High Pressure ◽

Myofibrillar Protein ◽

Chicken Breast ◽

High Pressure Homogenization ◽

Thermal Stability Of

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Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

Meat Science ◽

10.1016/j.meatsci.2017.10.005 ◽

2018 ◽

Vol 136 ◽

pp. 1-8 ◽

Author(s):

Mingcheng Zhang ◽

Niu Haili ◽

Qian Chen ◽

Xiufang Xia ◽

Baohua Kong

Keyword(s):

Freezing Rate ◽

Immersion Freezing ◽

Ultrasound Assisted

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The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing

International Journal of Refrigeration ◽

10.1016/j.ijrefrig.2013.12.016 ◽

2014 ◽

Vol 41 ◽

pp. 82-91 ◽

Author(s):

Ying Xin ◽

Min Zhang ◽

Benu Adhikari

Keyword(s):

Brassica Oleracea ◽

Freezing Time ◽

Immersion Freezing ◽

Ultrasound Assisted ◽

Brassica Oleracea L

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