Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

Xuan Ma; Dazhang Yang; Dazhang Yang; Dazhang Yang; Dazhang Yang; Weiqiang Qiu; Weiqiang Qiu; Weiqiang Qiu; Weiqiang Qiu; Jun Mei; Jun Mei; Jun Mei; Jun Mei; Jing Xie; Jing Xie; Jing Xie; Jing Xie

doi:10.3389/fnut.2021.779546

Frontiers in Nutrition (Dec 2021)

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

Xuan Ma,
Dazhang Yang,
Dazhang Yang,
Dazhang Yang,
Dazhang Yang,
Weiqiang Qiu,
Weiqiang Qiu,
Weiqiang Qiu,
Weiqiang Qiu,
Jun Mei,
Jun Mei,
Jun Mei,
Jun Mei,
Jing Xie,
Jing Xie,
Jing Xie,
Jing Xie

Affiliations

Xuan Ma: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Dazhang Yang: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Dazhang Yang: National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Dazhang Yang: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Dazhang Yang: Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Weiqiang Qiu: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Weiqiang Qiu: National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Weiqiang Qiu: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Weiqiang Qiu: Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Jun Mei: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Jun Mei: National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Jun Mei: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Jun Mei: Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Jing Xie: National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Jing Xie: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Jing Xie: Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China

DOI: https://doi.org/10.3389/fnut.2021.779546
Journal volume & issue: Vol. 8

Abstract

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The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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