Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts

Dewei Kong,Chunli Quan,Qian Xi,Rongwei Han,Peng Li,Qijing Du,Yongxin Yang,Jingxin Sun,Mark Tamplin,Jun Wang

Food Chemistry（2022）

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摘要

•Ultrasound-assisted slightly acidic electrolyzed water (EUT) was used to thaw chicken breasts.•EUT treatment had less impact on myofibrillar protein (MP) conformation.•EUT treatment can improve the rheological properties.•EUT treatment had better MP gel quality compared to other thawing methods.

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关键词

Ultrasound thawing,Slightly acidic electrolyzed water,Myofibrillar protein,Protein conformation,Rheological characteristics,Gel properties

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