Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Zhaoli Zhang; Wangbin Shi; Yang Wang; Xiangren Meng; Mokhtar Dabbour; Benjamin Kumah Mintah; Xingyu Chen; Xi Chen; Ronghai He; Haile Ma

Ultrasonics Sonochemistry (Aug 2023)

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Zhaoli Zhang,
Wangbin Shi,
Yang Wang,
Xiangren Meng,
Mokhtar Dabbour,
Benjamin Kumah Mintah,
Xingyu Chen,
Xi Chen,
Ronghai He,
Haile Ma

Affiliations

Zhaoli Zhang: College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
Wangbin Shi: College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
Yang Wang: College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China; Corresponding authors at: College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China (Y. Wang).
Xiangren Meng: College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China; Corresponding authors at: College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China (Y. Wang).
Mokhtar Dabbour: Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
Benjamin Kumah Mintah: CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana
Xingyu Chen: College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
Xi Chen: College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
Ronghai He: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Haile Ma: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China

Journal volume & issue: Vol. 98
p. 106489

Abstract

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This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results displayed that ultrasonic-assisted thawing effectively reduced the thawing time by 45.37–57.58% compared with non-sonicated group, and significantly decreased the thawing loss. For the quality properties of goose meat tissue, ultrasound-assisted thawing with single-frequency of 50 kHz indicated a lower protein turbidity; meanwhile, hardness values were also significantly increased, and displayed a higher springiness, gumminess and chewiness of goose meat tissue. The microstructure analysis exhibited that the conformation of goose myofibrillar protein (MP) was modified following ultrasonic-assisted thawing, and became closer and more irregular. Therefore, ultrasound-assisted thawing treatments at 50 kHz mono-frequency (temperature 25℃) have a high potential application value in the thawing research of frozen goose meat, and lay a theoretical foundation for use in the meat process industries.

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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