Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 170, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2022.114064
Keywords
Ultrasound-assisted freezing; Myofibrillar protein; Functional property; Long-term frozen storage
Categories
Funding
- Major Science and Technology Projects in Heilongjiang province
- [2020ZX07B72]
- [2021ZX12B05]
Ask authors/readers for more resources
This study investigated the influence of ultrasound-assisted freezing on the functional properties of myofibrillar protein in chicken breast during frozen storage. It was found that ultrasound-assisted freezing could delay the decrease in functional properties usually seen during frozen storage.
Ultrasound-assisted freezing (UF) is a novel and fast freezing technology that has attracted much attention in the food processing industry in recent years. The objective of this study was to investigate the influence of UF, immersion freezing (IF), and air freezing (AF) on the functional properties (solubility, emulsification, and gelation) of myofibrillar protein (MP) in chicken breast during frozen storage (0-180 days). Compared to AF and IF samples, UF samples showed higher solubility, absolute potential, and emulsifying activity index, and lower turbidity and particle size during frozen storage (P < 0.05). Furthermore, UF treatment could better delay the deterioration of gel structure during storage. The gel water holding capacity and gel strength of MP in UF samples were higher than those in IF and AF samples during frozen storage (P < 0.05). The results of a hierarchical cluster analysis revealed that MP in the UF, IF, and AF samples had similar functional properties at 180, 90, and 60 days, respectively. Overall, UF retarded the decrease in functional properties of MP usually seen during frozen storage.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available