How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein-Reference-Cited by-同舟云学术

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How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein

Published:2020-10 Issue: Volume:328 Page:127144
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Haibo,Zhang Xinxiao,Chen Xiao,Fang Rui,Zou Ye,Wang Daoying,Xu Weimin

Funder

National Natural Science Foundation of China

Natural Science Foundation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication;Ali;Food Hydrocolloids,2018

3. Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei);Chantarasataporn;Food Hydrocolloids,2013

4. Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method;Dong;Food Chemistry,2019

5. Phase transition kinetics and rheology of gelatin-alginate mixtures;Goudoulas;Food Hydrocolloids,2017

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