ArticleUltrasonics sonochemistry2024
Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians).
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Dual-Frequency Ultrasound-Assisted Glycation Modulates Beef Myofibrillar Protein Gels and Inhibits Lysinoalanine Formation.Gels (Basel, Switzerland) · 2026Article
- Physical field processing in surimi gelation: From molecular triad modulation to customized nutrition.Ultrasonics sonochemistry · 2026Review
- Effects of combined ultrasonic and microwave pretreatments on vacuum freeze-drying efficiency and quality of giant freshwater prawn (Food chemistry: X · 2026Article
- Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences.Foods (Basel, Switzerland) · 2026Review
- Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Foods (Basel, Switzerland) · 2025Article
- Enhancement of Pea-Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics.Foods (Basel, Switzerland) · 2025Article
- The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles.Food chemistry: X · 2025Article
- Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast.Food chemistry: X · 2025Article
- Elucidating the effects and mechanism of ultrasound treatment combined withFood chemistry: X · 2025Article
- Optimizing Bay Scallop (Foods (Basel, Switzerland) · 2025Article
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4 authors.
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Abstract
Myofibrillar proteins (MPs) have a notable impact on the firmness and flexibility of gel-based products. Therefore, enhancing the gelation and emulsification properties of scallop MPs is of paramount significance for producing high-quality scallop surimi products. In this study, we investigated the effects of high-intensity ultrasound on the physicochemical and gelation properties of MPs from bay scallops (Argopecten irradians). The carbonyl content of MPs significantly increased with an increase in ultrasound power (150, 350, and 550 W), indicating ultrasound-induced MP oxidation. Meanwhile, high-intensity ultrasound treatment (550 W) enhanced the emulsifying capacity and the short-term stability of MPs (up to 72.05 m
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