Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment

Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment

To investigate the improvement mechanism of ultra-high pressure treatment on the tenderness of marinated duck drumsticks, this study analyzed the pattern of structural changes of myofibrillar proteins during ultra-high pressure processing (400 MPa, 15 min) by determining the surface hydrophobicity,...

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Bibliographic Details
Main Authors: Jingjiu LI, Mingfei SONG, Yue NIU, Lingjiao ZHU, Danjun GUO, Wei XU, Yang YI, Hongxun WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-01-01
Series:Shipin gongye ke-ji
Subjects:
ultra-high pressure
myofibrillar protein
protein structure
marinated duck drumsticks
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030285
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