Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

Xinrui Yang; Chuhan Bian; Yixuan Dong; Jing Xie; Jun Mei

Food Chemistry: X (Oct 2024)

Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

Xinrui Yang,
Chuhan Bian,
Yixuan Dong,
Jing Xie,
Jun Mei

Affiliations

Xinrui Yang: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Chuhan Bian: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Yixuan Dong: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Jun Mei: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Journal volume & issue: Vol. 23
p. 101559

Abstract

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This study investigated the impact of multi-frequency ultrasound-assisted (20/28/40 kHz) thawing (MUAT) at different power levels (195, 220, 245, and 270 W, respectively) on the flesh quality and protein stability of large yellow croakers. Compared with flowing water thawing (FWT) and the other MUAT sample, flesh quality results indicated that the MUAT-220 W significantly reduced (p < 0.05) thawing loss, total volatile base nitrogen (TVB-N), total free amino acids (FAAs) and thiobarbituric acid reactive substances (TBARS). Low-field nuclear magnetic resonance (LF-NMR) spectroscopy indicated that MUAT-220 W samples had higher immobilized water content and lower free water content. In addition, the MUAT-220 W sample contained higher sulfhydryl and lower carbonyl contents compared to the FWT sample. Secondary and tertiary structural results of myofibrillar proteins (MPs) showed that MUAT-220 W significantly reduced thawing damage to MPs. Therefore, MUAT-220 W improved the quality and protein stability of the large yellow croaker during the defrosting process.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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