Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi
نویسندگان
چکیده
منابع مشابه
Effects of Ultrasound Assisted Thawing on Microbiological, Chemical and Technological Properties of Unpackaged Pork Longissimus Dorsi
A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultra...
متن کاملUltrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
INTRODUCTION Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal p...
متن کاملEffect of Antioxidant D-Aspartic Acid and Thawing Rate on the Freeze-Thawing Process of Ram Semen
The study was conducted to determine the influence of D-aspartic acid (D-Asp) as antioxidant supplement and thawing rates on ram sperm motility, membrane integrity, abnormality, viability, mitochondria activity, malondialdehyde and antioxidant activities, and total antioxidant capacity after freezing-thawing process. Semen samples from five mature rams (3-4 years old) were diluted with extender...
متن کاملThe effect of different thawing methods on chemical properties of frozen pink shrimp (Penaeus duorarum)
BACKGROUND: Freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. OBJECTIVES: Oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. This study was aimed to evaluate the effect of three...
متن کاملFreezing and thawing or freezing, thawing, and aging effects on beef tenderness.
The objective of this study was to determine the effect of freezing and thawing or freezing and thawing with an additional aging period after frozen storage on the tenderness of longissimus lumborum (LL) and semitendinosus (ST) steaks relative to aged, fresh steaks. Left-side LL and ST (n = 35 each) were obtained from U.S. Select carcasses classified at the grading stand by the U.S. Meat Animal...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Ultrasonics Sonochemistry
سال: 2020
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2019.104860