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Dual-frequency ultrasound-assisted thawing: enhancement on quality attributes, myofibril characteristics, and microstructure of large yellow croaker (Pseudosciaena crocea) during frozen to refrigeration

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Abstract

Emerging non-thermal technologies are widely applied in storage and processing of aquatic products, especially ultrasound-assisted technology. Frequency is an important component of ultrasound, and the effects of different ultrasound frequencies are obviously different. This research evaluated the effects of single-frequency (28 kHz, 40 kHz) and dual-frequency (28/40 kHz) ultrasound-assisted thawing (UAT) treatment on physicochemical quality, myofibril characteristics, and microstructure of large yellow croaker during frozen to refrigeration. The results revealed that UAT treatment retained a better performance, such as water-holding capacity (WHC), color, texture, and water distribution, and relieved disruption of microstructure, especially DUAT-28/40 treatment. The total volatile basic nitrogen (TVB-N) obtained the most desirable freshness property under the DUAT-28/40 treatment, as well as the free amino acids analysis. In addition, it reduced the myofibril denaturation during frozen to refrigeration, as shown in protein primary structure, infrared detection, and fluorescence intensity analysis. Therefore, DUAT-28/40 treatment could be a possible thawing method for relieving the quality deterioration of large yellow croaker during frozen to refrigeration.

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Funding

This work was supported by the earmarked fund for CARS-47, Shanghai Municipal Science and Technology Project to Enhance the Capabilities of the PlatForm (20DZ2292200, 19DZ2284000).

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

    Hao Cheng, Jun Mei & Jing Xie

  2. Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China

    Jun Mei & Jing Xie

  3. National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China

    Jun Mei & Jing Xie

  4. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China

    Jun Mei & Jing Xie

  5. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China

    Jun Mei & Jing Xie

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  1. Hao Cheng
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  2. Jun Mei
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Contributions

Hao Cheng: Experimentation, Data curation, Methodology, Formal analysis, Writing-original draft, Investigation, Revision; Jun Mei: Supervision, Validation, Writing-reviewing & editing; Jing Xie: Writing-reviewing & editing, Project administration, Funding acquisition.

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Correspondence to Jun Mei or Jing Xie.

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Cheng, H., Mei, J. & Xie, J. Dual-frequency ultrasound-assisted thawing: enhancement on quality attributes, myofibril characteristics, and microstructure of large yellow croaker (Pseudosciaena crocea) during frozen to refrigeration. Food Measure (2024). https://doi.org/10.1007/s11694-024-02596-6

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