文献类型：期刊文献

英文题名：Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

作者：Zhang, Chao[1]; Li, Yuexin[1]; Xia, Xiufang[1]; Sun, Qinxiu[2]; Sun, Fangda[1]; Kong, Baohua[1]

机构：[1] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China; [2] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, 524088, China

年份：2022

卷号：398

外文期刊名：Food Chemistry

收录：EI(收录号：20223412594091)

语种：英文

外文关键词：Animals - Deterioration - Food storage - Freezing - Oxidation - Proteins - Ultrasonics

外文摘要：The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated in this study. Compared to IF and AF samples, the UF samples had a lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) (P ? 2022 Elsevier Ltd