51
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Effects of storage methods on the microbial community and quality of Sichuan smoked bacon. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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52
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Cheng H, Bian C, Chu Y, Mei J, Xie J. Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker ( Pseudosciaena crocea). Foods 2022; 11:226. [PMID: 35053958 PMCID: PMC8775265 DOI: 10.3390/foods11020226] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/12/2022] [Indexed: 01/27/2023] Open
Abstract
This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Chuhan Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
- 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
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.C.); (C.B.); (Y.C.); (J.M.)
- 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
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53
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Bao G, Niu J, Li S, Zhang L, Luo Y. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. ULTRASONICS SONOCHEMISTRY 2022; 82:105864. [PMID: 34915254 PMCID: PMC8683766 DOI: 10.1016/j.ultsonch.2021.105864] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 05/25/2023]
Abstract
The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.
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Affiliation(s)
- Gaoliang Bao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jun Niu
- Gansu Center for Disease Control and Prevention, Lanzhou, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Yuzhu Luo
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
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54
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Bian C, Cheng H, Yu H, Mei J, Xie J. Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea). ULTRASONICS SONOCHEMISTRY 2022; 82:105907. [PMID: 34998136 PMCID: PMC8799743 DOI: 10.1016/j.ultsonch.2021.105907] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/18/2021] [Accepted: 12/30/2021] [Indexed: 05/02/2023]
Abstract
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.
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Affiliation(s)
- 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.
| | - 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.
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55
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Crystallization Behavior and Quality of Frozen Meat. Foods 2021; 10:foods10112707. [PMID: 34828989 PMCID: PMC8620417 DOI: 10.3390/foods10112707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/17/2022] Open
Abstract
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
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56
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Carrillo-Lopez LM, Robledo D, Martínez V, Huerta-Jimenez M, Titulaer M, Alarcon-Rojo AD, Chavez-Martinez A, Luna-Rodriguez L, Garcia-Flores LR. Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss. ULTRASONICS SONOCHEMISTRY 2021; 79:105766. [PMID: 34619483 PMCID: PMC8502952 DOI: 10.1016/j.ultsonch.2021.105766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 09/09/2021] [Accepted: 09/19/2021] [Indexed: 05/04/2023]
Abstract
High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm2, 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at -20 °C). Twenty rabbit carcasses were vacuum packed 12 h post-mortem, placed in a fridge at 4 °C for 24 h, and divided in two groups (HIU application before or after freezing), before assigning the treatments. The results show that HIU before freezing produced intense and bright orange-yellow colours, whereas its application after freezing resulted in pale red tones. HIU application accelerates rigor mortis resolution when it is applied before freezing and causes a significant decrease in pH immediately following the HIU treatment. Post-freezing application of HIU is not recommended because it considerably increased weight loss and toughening of the meat when long exposure times were used (40 min). In contrast, a short treatment duration with HIU mitigated the effects of freezing and produced significant increases in water-holding capacity (WHC) after cold storage. The yield (weight loss) of the rabbit meat was not affected when HIU was applied pre-freezing. The application of HIU pre-freezing constitutes a promising technology because it increased the tenderness and the WHC of rabbit meat. However, more research is needed to improve the appearance before scaling up to industrial levels.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico; National Council of Science and Technology. Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | - Danely Robledo
- Universidad Autónoma Metropolitana, Iztapalapa Unit, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340 Mexico City, Mexico.
| | - Viridiana Martínez
- Universidad Autónoma Metropolitana, Iztapalapa Unit, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340 Mexico City, Mexico.
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico; National Council of Science and Technology. Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | - Mieke Titulaer
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - America Chavez-Martinez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Lorena Luna-Rodriguez
- Universidad Autónoma Metropolitana, Iztapalapa Unit, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340 Mexico City, Mexico.
| | - Luis R Garcia-Flores
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
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57
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Hu F, Qian S, Huang F, Han D, Li X, Zhang C. Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111987] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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58
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Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111922] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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59
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Guo Z, Ge X, Li W, Yang L, Han L, Yu QL. Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106751] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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60
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Zhou PC, Xie J. Effect of different thawing methods on the quality of mackerel ( Pneumatophorus japonicus). Food Sci Biotechnol 2021; 30:1213-1223. [PMID: 34594587 PMCID: PMC8423891 DOI: 10.1007/s10068-021-00966-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 08/03/2021] [Accepted: 08/08/2021] [Indexed: 12/02/2022] Open
Abstract
Five thawing methods such as flow water thawing, ultrasonic flowing water thawing, air thawing, microwave thawing and low temperature thawing were used, and the physical, chemical properties and structure of mackerels after thawing were assessed. The results showed that the low temperature thawing had the best water retention, lower protein and fat oxidation. The microwave thawing had the shortest thawing time, but uneven heating leads to partial maturation. Air thawing prolonged exposure to air leads to high levels of protein and fat oxidation. The flow water thawing had better water retention than that of the ultrasonic flowing water thawing, only the thawing time was slightly longer than that of the ultrasonic flowing water thawing. In general, the low temperature thawing performed well after thawing. The flow water thawing used only 1/43 of the low temperature thawing's elapsed time after sacrificing some acceptable qualities. Thus, flow water thawing is more suitable for thawing frozen mackerel.
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Affiliation(s)
- Peng-cheng Zhou
- 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
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306 China
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61
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Zhang L, Zhang M, Mujumdar AS. Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Crit Rev Food Sci Nutr 2021; 63:1483-1499. [PMID: 34382891 DOI: 10.1080/10408398.2021.1964434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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62
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Wang X, Huang Y, Zhou B, Xu W, Xiang X, Huang Q, Li S. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking. ULTRASONICS SONOCHEMISTRY 2021; 75:105579. [PMID: 33991772 PMCID: PMC8233379 DOI: 10.1016/j.ultsonch.2021.105579] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/15/2021] [Accepted: 04/25/2021] [Indexed: 05/04/2023]
Abstract
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more "fragments" and "cracks" were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
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Affiliation(s)
- Xuyue Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Yu Huang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Bin Zhou
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Weijian Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China.
| | - Qun Huang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Shugang Li
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
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63
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Zhang C, Sun Q, Chen Q, Liu Q, Kong B. Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle. J Food Sci 2021; 86:1692-1703. [PMID: 33884630 DOI: 10.1111/1750-3841.15699] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 02/09/2021] [Accepted: 02/27/2021] [Indexed: 11/29/2022]
Abstract
This study evaluated the effect of air thawing (AT), water thawing (WT), and ultrasound-assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the thawing rate, physicochemical properties, and protein structure of chicken breast muscle (pectoralis), and the weight of each sample was approximately 106 ± 3 g. UT shortened the total thawing time and decreased the cutting force with increasing ultrasound power. Additionally, UT at 300 W (UT-300) remarkably reduced the thawing and cooking losses of the samples compared to AT, WT, and other UT powers (p < 0.05). Low-field nuclear magnetic resonance spectroscopy showed that the T21 and T22 of the UT-300 samples were shorter than those of the AT and WT samples (p < 0.05), which revealed that UT-300 reduced the mobility and losses of both immobilized and free water. Moreover, UT-300 remarkably reduced the damage to the myofibrillar protein (MP) structure. Overall, with appropriate ultrasonic power, the thawing rate increased and changes in the MP structure were reduced. PRACTICAL APPLICATION: This study found that compared to that of AT samples, the thawing time of the UT-300 samples markedly decreased by 57%. In addition, UT-300 could reduce the damage to the myofibrillar protein structure, which was very beneficial for further processing of frozen foods.
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Affiliation(s)
- Chao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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64
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Sun Q, Kong B, Liu S, Zheng O, Zhang C. Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111080] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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65
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Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102614] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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