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Abstract The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa (25 min) were studied for their affect on the water holding capacity, protein denaturation and ultrastructure of porcine… Click to show full abstract
Abstract The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa (25 min) were studied for their affect on the water holding capacity, protein denaturation and ultrastructure of porcine longissimus dorsi muscle that was frozen for 24 h at −18 °C. For comparison, water thawing at 20 °C and air thawing at 4 °C were used as control groups. The results showed that thawing losses at 140 MPa were significantly lower (P
Keywords:
water holding;
holding capacity;
water;
pressure thawing;
high pressure;
capacity protein
Journal Title: Food bioscience
Year Published: 2020
Link to full text (if available)
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Journal Title: Food bioscience
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!