超声波辅助在羊肉多次冻融中保持理化特性及减少蛋白损失的作用
古明辉,杨泽莎,马萍,葛鑫禹,刘永峰

Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles
GU MingHui,YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng
图5 多次冻融羊肉各理化特性间相关系数矩阵图(a)和主成分分析图(b)
Fig. 5 Correlation coefficient matrix (a) and PCA plot (b) of physicochemical properties on multiple freeze-thaw mutton