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Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat
Food and Bioproducts Processing ( IF 4.6 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.fbp.2020.11.005 Changwei Cao , Zhichao Xiao , Huiquan Tong , Xiongsong Tao , Dahai Gu , Yinglong Wu , Zhiqiang Xu , Changrong Ge
Food and Bioproducts Processing ( IF 4.6 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.fbp.2020.11.005 Changwei Cao , Zhichao Xiao , Huiquan Tong , Xiongsong Tao , Dahai Gu , Yinglong Wu , Zhiqiang Xu , Changrong Ge
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Abstract The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P
中文翻译：
超声辅助酶处理对鸡胸肉品质的影响
摘要 本研究旨在评估酶处理、超声处理和超声辅助酶处理在不同超声时间对废鸡胸肉（SHBM）质量的影响。酶、超声和超声辅助酶处理对颜色和pH值有轻微的不利影响，显着降低剪切力，并增加持水能力（WHC）（P
更新日期：2021-01-01
中文翻译：
超声辅助酶处理对鸡胸肉品质的影响
摘要 本研究旨在评估酶处理、超声处理和超声辅助酶处理在不同超声时间对废鸡胸肉（SHBM）质量的影响。酶、超声和超声辅助酶处理对颜色和pH值有轻微的不利影响，显着降低剪切力，并增加持水能力（WHC）（P
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