The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

Autor:	Jiping Han, Yingjie Sun, Tao Zhang, Cheng Wang, Lingming Xiong, Yanhong Ma, Yongzhi Zhu, Ruichang Gao, Lin Wang, Ning Jiang
Rok vydání:	2022
Předmět:	Inorganic Chemistry Acoustics and Ultrasonics Organic Chemistry Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging
Zdroj:	Ultrasonics sonochemistry. 92
ISSN:	1873-2828
Popis:	To improve the quality of cooked and frozen crayfish after repeated freeze-thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47 % higher than the untreated samples. Low-field nuclear magnetic resonance confirmed that mobile water (T
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8319ebc6b943364360423443b2e156d4 https://pubmed.ncbi.nlm.nih.gov/36502681 Zobrazit plný text záznamu Full Text from ScienceDirect