Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Ultrasonics Sonochemistry

Volumn 33, Issue , 2016, Pages 47-53

  Kang, Da Cheng ^a   Zou, Yun He ^a   Cheng, Yu Ping ^a   Xing, Lu Juan ^a   Zhou, Guang Hong ^a   Zhang, Wan Gang ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

FTIR; Power ultrasound; Protein oxidation; Protein secondary structure; Surface hydrophobicity

Indexed keywords

BEEF; BRINING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; HYDROPHOBICITY; NANOCOMPOSITES; OXIDATION; SODIUM CHLORIDE; SULFUR COMPOUNDS; ULTRASONICS;

FTIR; POWER ULTRASOUND; PROTEIN OXIDATION; PROTEIN SECONDARY STRUCTURE; SURFACE HYDROPHOBICITY;

PROTEINS;

BEEF PROTEIN; PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; BEEF; COMPARATIVE STUDY; CROSS LINKING; HYDROPHOBICITY; INFRARED SPECTROSCOPY; LIPID OXIDATION; MEAT INDUSTRY; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; POWER ULTRASOUND; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SURFACE PROPERTY; ULTRASOUND; ANIMAL; BOVINE; CHEMISTRY; MEAT; OXIDATION REDUCTION REACTION; RED MEAT;

ANIMALS; CATTLE; MEAT; OXIDATION-REDUCTION; PROTEIN STRUCTURE, SECONDARY; PROTEINS; RED MEAT; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; ULTRASONICS;

EID: 84964567678     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.04.024     Document Type: Article

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