The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60,...

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Bibliographic Details
Main Authors:	Zeyu Wu, Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang
Format:	Article
Language:	English
Published:	Elsevier 2021-10-01
Series:	Ultrasonics Sonochemistry
Subjects:	Ultrasound-assisted immersion freezing Freezing rate Quality deterioration Ice crystals Myofibrillar protein Freezable water
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417721002492

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