Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining
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- 作者：Zhenyu Wanga ; Weiwei Xua ; Ning Kanga ; Qingwu Shenb ; Dequan Zhanga ; dequan_zhang0118@126.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pulse vacuum brining ; Water holding capacity ; Myofibrillar ; Myofibril diameter ; Sarcomere length ; Lamb
- 刊名：Meat Science
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：113
- 期：Complete
- 页码：132-138
- 全文大小：1349 K
文摘
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PVB accelerated NaCl penetration into lamb.
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Centrifugal loss was lower for lamb brined by PVB than atmospheric brining (AB).
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Actomyosin was dissociated more after brining for 6 h under PVB than AB.
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PVB would improve actomyosin dissolution and increase water holding capacity.