Abstract：The effects of ultrasonic power on physicochemical properties and gel properties of myofibrillar protein from silver carp were studied. The results showed that the foaming capacity, foam stability, emulsifying capacity and emulsion stability of myofibrillar protein first increased with increasing ultrasonic power up to 300 W and then decreased. The same trend was observed for whiteness and water-holding capacity (WHC) and their maximum values increased by 44% and 27% respectively compared with untreated samples. The cooking loss of heat-induced myofibrillar protein gel showed a gradually decreasing trend with ultrasonic power up to 400 W, and its minimum value was 13% lower than that of untreated samples. The above finding showed that ultrasonic treatment improved the properties of both myofibrillar protein and heat-induced gel from silver carp.
尹艺霖，刘学军. 不同超声功率处理对鲢鱼肌原纤维蛋白理化特性及凝胶品质的影响[J]. 肉类研究, 2019, 33(3): 14-19.
YIN Yilin, LIU Xuejun. Effects of Ultrasonic Power on Physicochemical Properties and Gel Quality of Myofibrillar Protein from Silver Carp. Meat Research, 2019, 33(3): 14-19.
2019, Vol. 33 
