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

Chao Zhang,Yuexin Li,Xiufang Xia,Qinxiu Sun,Fangda Sun,Baohua Kong

Food Chemistry（2023）

引用 27|浏览8

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摘要

•Ultrasonic freezing (UF) retarded protein oxidation in frozen chicken breast.•The UF samples had higher protein thermal stability than the IF and AF samples.•The UF samples had lower surface hydrophobicity than the IF and AF samples.•UF retarded changes in protein structures during frozen storage.

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关键词

Ultrasound-assisted immersion freezing,Protein oxidation,Protein structure,Thermal stability,Frozen storage

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