期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 120, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.108908
关键词
Ultrasonics combined with microwave thawing; Ultrasonics combined with far-infrared thawing; Lipid oxidation; Quality; Largemouth bass
资金
- National Key R&D Program of China [2018YFD0901106]
- National Natural Science Foundation of China [31401478]
This study investigated the effects of different thawing methods on the quality of largemouth bass. The viscoelastic properties of proteins in Ultrasonics combined with microwave thawing (UMT) and Ultrasonics combined with far-infrared thawing (UIT) samples were closer to FS, which was an indication of good gelation and gel quality. Zeta potential, Raman spectra before and after H/D isotope exchange were used to measure the protein aggregation and the secondary structure of protein. Fourier transform Raman spectra and Raman spectra have been used to investigate the chemical changes in fish lipid during lipid oxidation. Results indicated that both UMT and UIT showed protein stability and gelation property. Thus, it was proved that UMT and UIT could be potentially used to improve the fish quality during thawing process.
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