Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Food Chemistry: X

Jing Xie¹  Jun Mei²  Chuhan Bian²  Huijie Yu²  Kun Yang² 

[1] National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;

关键词: Ultrasound-assisted freezing;    Multi-frequency ultrasound;    Large yellow croaker;    Freezing rate;    Myofibrillar structure;   

DOI  :  

来源: DOAJ

【 摘 要 】

Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea), providing reference for the application of multi-frequency UAF in frozen foods. Multi-frequency UAF increased the freezing rate and had lower thawing loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, and higher immobilized water content. Multi-frequency UAF had lower carbonyl, higher sulfhydryl content, and more stable myofibrillar protein secondary and tertiary structures. Confocal laser scanning microscopy (CLSM) indicated that the filamentous polymer in muscle fibrin solution with multi-frequency UAF was transformed into more evenly distributed units. In general, multi-frequency UAF significantly improved the freezing rate, reduced lipid oxidation, and maintained the myofibrillar structure.

【 授权许可】

Unknown