Bian Chuhan, Cheng Hao, Yu Huijie, Mei Jun, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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.
Ultrason Sonochem. 2022 Jan;82:105907. doi: 10.1016/j.ultsonch.2021.105907. Epub 2021 Dec 31.
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.
检测了单频、双频和三频超声辅助解冻（UAT）对冷冻大黄鱼（Larimichthys crocea）的理化品质、持水能力、水分迁移与分布以及肌原纤维结构的影响。结果表明，多频UAT处理显著提高了解冻速率，维持了肌原纤维的稳定性，并降低了脂质氧化。多频UAT处理的样品具有更好的持水能力（更高的持水能力值、更低的解冻损失和蒸煮损失）和理化品质（更高的硬度、弹性、回复性、咀嚼性以及更低的总挥发性盐基氮（TVB-N）值、硫代巴比妥酸反应物（TBARS）值），固定化水含量更高，自由水含量更低。因此，这些结果有助于进一步了解多频UAT处理的冷冻大黄鱼的品质稳定性。
