Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham-Reference-Cited by-同舟云学术

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Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham

Published:2022-09 Issue: Volume:388 Page:133059
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Chang-Yu,Xia Qiang,He Jun,Sun Yang-Ying,Dang Ya-Li,Zhou Guang-Hong,Geng Fang,Pan Dao-Dong,Cao Jin-Xuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates;Abdelhedi;Food Chemistry,2017

2. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019

3. Effects of ultrasound on microstructure and enzyme penetration in beef longissimus lumborum muscle;Barekat;Food and Bioprocess Technology,2018

4. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment;Barekat;Innovative Food Science & Emerging Technologies,2017

5. Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale;Cilla;Meat Science,2006

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying;Ultrasonics Sonochemistry;2024-11

2. LC-MS-based metabolomics approach to investigate the taste compounds formation of Jinhua ham prepared using Taihu pigs;Journal of Food Measurement and Characterization;2024-09-09

3. Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors;Journal of Food Composition and Analysis;2024-09

4. Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage;LWT;2024-05

5. Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value;Foods;2024-04-16

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