Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and in vitro digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were si...

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Bibliographic Details
Main Authors: Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Beef myofibrillar protein
Ultrasound-assisted immersion freezing
Physicochemical properties
Digestion properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010320
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