ArticleUltrasonics sonochemistry2023
Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.
Article in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 57 citations in OpenAlex.
- Bridging Biosynthesis and Bioavailability: Integrated Strategies for Tailoring Soybean Isoflavone Profiles.Comprehensive reviews in food science and food safety · 2026Review
- Experimental Study on the Influence of Different Loading Weights and Placement Forms on Vacuum Sublimation-Rehydration Thawing of Large Yellow Croaker.Foods (Basel, Switzerland) · 2026Article
- Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage.Foods (Basel, Switzerland) · 2025Article
- Improving Freeze-Thaw Stability of High-Moisture Extruded Plant-Based Meat: A Synergistic Strategy Combining Glucose Oxidase, Phytase and Tamarind Gum.Foods (Basel, Switzerland) · 2025Article
- Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
- Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity againstFood science and biotechnology · 2025Article
- Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein.Ultrasonics sonochemistry · 2023Article
- Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure.Food chemistry: X · 2023Article
- Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review.Molecules (Basel, Switzerland) · 2023Review
- A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications.Ultrasonics sonochemistry · 2023Article
- Lipid oxidation in foods and its implications on proteins.Frontiers in nutrition · 2023Review
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of air thawing (AT), water immersion thawing (WT), microwave thawing (MT) and ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the myofibrillar protein (MP) properties (surface hydrophobicity, solubility, turbidity, particle size and zeta potential), protein oxidation (carbonyl content and sulfhydryl content) and structure (primary, secondary and tertiary) of frozen mutton were investigated in comparison with fresh mutton (FM). The solubility and turbidity results showed that the MP properties were significantly improved in the UST treatment. UST treatment could effectively reduce the MP aggregation and enhance the stability, which was similar to the FM. In addition, UST treatment could effectively inhibit protein oxidation during thawing as well. The primary structure of MP was not damaged by the thawing methods. UST treatment could reduce the damage to MP secondary and tertiary structure during the thawing process compared to other thawing methods. Overall, the UST treatment had a positive influence in maintaining the MP properties by inhibiting protein oxidation and protecting protein structure.
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