期刊论文

中文

肉类研究

1001-8123

2024

38

2

9-16

10.7506/rlyj1001-8123-20240220-040

2022湖南省农业产业技术体系项目(湘农发2022-67) 湖南省重点研发计划项目(2022NK2035)。

本校为第一机构

低频电场解冻(low-frequency electric field thawing,LFEFT)与常温解冻(room temperature thawing,RTT)会导致牛肉pH值、颜色、总挥发性盐基氮(total...展开更多 低频电场解冻(low-frequency electric field thawing,LFEFT)与常温解冻(room temperature thawing,RTT)会导致牛肉pH值、颜色、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量、质构特性和持水力等方面显著不同,从分子水平解析LFEFT对牛肉品质影响的可能机制,采用蛋白质组学技术对2种解冻方式牛肉进行分析。结果表明:LFEFT组与RTT组之间有551个差异丰度蛋白(differentially abundant proteins,DAPs),其中14种DAPs与牛肉品...

Low-frequency electric field thawing(LFEFT)and room temperature thawing(RTT)lead to significant differences in the pH,color,volatile base nitrogen(TVB-N)content,textural properties and water-holding capacity of beef.In order to elucidate a possible mechanism for the eff...MORE Low-frequency electric field thawing(LFEFT)and room temperature thawing(RTT)lead to significant differences in the pH,color,volatile base nitrogen(TVB-N)content,textural properties and water-holding capacity of beef.In order to elucidate a possible mechanism for the effec...