Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Chuhan Bian; Huijie Yu; Kun Yang; Jun Mei; Jing Xie

Food Chemistry: X (Oct 2022)

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Chuhan Bian,
Huijie Yu,
Kun Yang,
Jun Mei,
Jing Xie

Affiliations

Chuhan Bian: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Huijie Yu: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Kun Yang: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Jun Mei: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Journal volume & issue: Vol. 15
p. 100362

Abstract

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Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea), providing reference for the application of multi-frequency UAF in frozen foods. Multi-frequency UAF increased the freezing rate and had lower thawing loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, and higher immobilized water content. Multi-frequency UAF had lower carbonyl, higher sulfhydryl content, and more stable myofibrillar protein secondary and tertiary structures. Confocal laser scanning microscopy (CLSM) indicated that the filamentous polymer in muscle fibrin solution with multi-frequency UAF was transformed into more evenly distributed units. In general, multi-frequency UAF significantly improved the freezing rate, reduced lipid oxidation, and maintained the myofibrillar structure.

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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