亚洲国产成人精品无码区二本,欧美字幕射精video,日本免费一区久久人人澡,暖暖、免费、高清、日本

資料下載

Data download

當(dāng)前位置:首頁(yè)資料下載上海騰拔質(zhì)構(gòu)儀用于測(cè)定大西洋鮭魚(yú)的硬度、內(nèi)聚性、彈性和咀嚼性

上海騰拔質(zhì)構(gòu)儀用于測(cè)定大西洋鮭魚(yú)的硬度、內(nèi)聚性、彈性和咀嚼性

發(fā)布時(shí)間:2024/6/18點(diǎn)擊次數(shù):1584

Abstract

The utilization of improper thawing methods can potentially compromise the quality of food, while the degeneration of myofibrillar protein during the thawing process directly impacts the alteration of physical and chemical properties of food. The effects of high-pressure thawing (HPT), water immersion thawing (WIT), and air thawing (AT) on the quality and myofibrillar protein (MP) denaturation of salmon were investigated. The thawing times of WIT, AT, and HPT-300 MPa were 23.6,116.6, and 10.1 min, respectively, suggesting that HPT improved the rate of thawing. Compared with conventional thawing methods, the color difference of HPT-100 MPa and the water loss of HPT-150 MPa were reduced by 56.77% and 6.77%, respectively, and textural deterioration was weakened, preserving the quality of thawed salmon. In the current study, 200 and 300 MPa were the pressure thresholds for the degradation of salmon myosin and actin proteins, respectively. Meanwhile, HPT induced noticeable changes in the stability, secondary structure, and micromorphology of salmon MPs, which affected various physical and chemical properties of thawed salmon samples, such as water loss, color, and texture. In particular, the spatial structure stability of MP can be better maintained at HPT-100 MPa and HPT-150 MPa. HPT can be an alternative strategy to the traditional thawing of salmon.


文件下載    
服務(wù)熱線

021-54397372

15618141270

15300622190

添加微信

返回頂部

點(diǎn)



诏安县| 河南省| 平顶山市| 略阳县| 仙游县| 偃师市| 罗源县| 梁河县| 南阳市| 永平县| 江安县| 松桃| 吉水县| 屯昌县| 印江| 临城县| 东乌珠穆沁旗| 民县| 甘孜县| 铜梁县| 元朗区| 凤冈县| 南川市| 保靖县| 修武县| 准格尔旗| 福清市| 黎城县| 石泉县| 虞城县| 阜南县| 普兰店市| 师宗县| 济南市| 革吉县| 宿州市| 灵川县| 昌吉市| 酉阳| 新沂市| 揭东县|