Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Chuhan Bian; Hao Cheng; Huijie Yu; Jun Mei; Jing Xie

Ultrasonics Sonochemistry (Jan 2022)

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Chuhan Bian,
Hao Cheng,
Huijie Yu,
Jun Mei,
Jing Xie

Affiliations

Chuhan Bian: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Hao Cheng: 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
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. 82
p. 105907

Abstract

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The effects of mono-, dual- and tri-frequency ultrasound-assisted thawing (UAT) on the physicochemical quality, water-holding capacity, moisture migration and distribution and myofibrillary structure of frozen large yellow croaker (Larimichthys crocea) were detected. The results indicated that multifrequency UAT treatment significantly increased the thawing rate, maintained the stability of myofibrils and reduced the lipid oxidation. The multifrequency UAT samples had better water-holding capacity (higher water-holding capacity values, lower thawing loss and cooking loss) and physicochemical quality (higher hardness, springiness, resilience, chewiness and lower total volatile basic nitrogen (TVB-N) values, thiobarbituric acid reactive substances (TBARS) values), higher immobilized water content, and lower free water content. Therefore, the results provide a further understanding of the quality stability of frozen large yellow croaker treated by the multifrequency UAT.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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