Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure

Dewei Kong,Rongwei Han,Mengdi Yuan,Qian Xi,Qijing Du,Peng Li,Yongxin Yang,S M E Rahman,Jun Wang

Food Chemistry: X（2023）

引用 3|浏览8

暂无评分

摘要

•UET treatment could improve the texture and inhibit lipid oxidation of thawed meat.•UET treatment could reduce the loss of nutrients, especially minerals.•The microstructure of UET group was smoother and more complete without fractures.

查看译文

关键词

Mutton,Ultrasound-assisted thawing,Slightly acidic electrolyzed water,Quality,Nutrients,Microstructure,Thawing methods

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要