Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Autor:	Shavinder Singh, Hina F. Bhat, Sunil Kumar, Aunzar B. Lone, Rana Muhammad Aadil, Abderrahmane Aït-Kaddour, Abdo Hassoun, Charalampos Proestos, Zuhaib F. Bhat
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	Insect protein Alcalase Mutton emulsion Storage quality In vitro digestion Emerging technologies Chemistry QD1-999 Acoustics. Sound QC221-246
Zdroj:	Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106482- (2023)
Druh dokumentu:	article
ISSN:	1350-4177
DOI:	10.1016/j.ultsonch.2023.106482
Popis:	Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/082cfff69a1d421f9c30b623d0980982 Zobrazit plný text záznamu Full Text from ScienceDirect View record in DOAJ