Mechanism of brittleness deterioration of pork meatballs induced by freeze-thaw cycles based on ice crystals and molecular conformation.

• Tác giả: Xingguo Tian, Zicong Wan, Ran Wei, Xiaoyan Xu, Mingyue Yang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 070.48346 Journalism
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 208400

Tóm tắt

This study investigated the mechanism behind the gradual disappearance of the unique brittle texture of pork meatballs during multiple freeze-thaw (FT) cycles. The results showed that meatball brittleness decreased with increasing numbers of FT cycles. However, unexpected partial recovery occurred at FT3 and FT5, with the water holding capacity decreasing (74 %/81 %), and the fractal dimension (1.4502/1.6592) and size (76.9 µm