Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork

Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork

In this study, myofibrillar proteins (MPs) of thawed pork were treated with plasma-activated water (PAW) generated at different times (0, 5, 10, 15, 20, and 25 s) to investigate whether the function of MPs is improved through PAW and the corresponding regulatory mechanism. The results found that PAW...

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Bibliographic Details
Main Authors: Manting Du, Fangge Hao, Shunyang Sun, Ke Li, Qisen Xiang, Junguang Li, Lichuang Cao, Yanhong Bai
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
plasma-activated water
thawed pork
myofibrillar proteins
gelation properties
Online Access:https://www.mdpi.com/2304-8158/14/6/970
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