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Scientific analysis of ice-cooked lamb: regulation of edible quality and protein aggregation through unique thermal processing
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DOI：10.1016/j.foodchem.2026.150690.png)
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Abstract
En 中文
• Ice-cooking creates a low-temperature holding phase and uniform heating. • Ice-cooking suppresses excessive MP aggregation and promotes ordered gel network. • Ice-cooking improves tenderness, water-holding capacity and digestibility of lamb.
Keywords:
Ice-cooking
Lamb meat
Protein aggregation
Water-holding capacity
Tenderness
Journal
IF:
9.8
Papers:
4.6W
Citations:
24.4W
Organization
Cited Papers