Abstract
Ultrasound assisted thawing (UAT) is an emerging thawing method in recent years, which can shorten thawing time and improve product quality. However, the application of UAT in aquatic products is less and there is no systematic study on the effect of frequency and power. The effect of frequency, used alone or in combination; combined with different power (180 or 220 W) during ultrasound assisted thawing on the thawing time, water-holding capacity (WHC), quality, and myofibrillar protein (MP) structure of sea bass (Lateolabrax maculatus) were evaluated in this experiment. UAT was found to improve the quality of thawed sea bass. Compared to flowing water thawing (FWT), UAT resulted in a lower thawing time. Samples treated with multi-frequency UAT (MUAT) at 180 W (MUAT-180-20/28/40) had a lower thawing time (44.92 min), higher hardness, higher chewiness, lower thiobarbituric acid reactive substances (TBARS) value, and more stable tertiary structure of MP compared with the single-frequency UAT (SUAT) and dual-frequency UAT (DUAT) treated samples. At the same time, MUAT at 220 W (MUAT-220-20/28/40) had a lower thawing time (47.50 min), a more suitable pH value, and lower total volatile basic nitrogen (TVB-N) value. In addition, DUAT at 220 W at 20 and 28 kHz (DUAT-220-20/28) had higher WHC, more stable sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and lower TBARS value. In consequence, UAT can improve the quality of thawed sea bass, especially at specific power and frequency, and better quality can be obtained, which can be studied in depth in the future.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
The data are available from the corresponding author upon suitable request.
References
Bian, C. H., Cheng, H., Yu, H. J., Mei, J., & Xie, J. (2022a). Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea). Ultrasonics Sonochemistry, 82, 105907. https://doi.org/10.1016/j.ultsonch.2021.105907.
Bian, C. H., Yu, H. J., Yang, K., Mei, J., & Xie, J. (2022b). 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 Chem X, 15, 100362. https://doi.org/10.1016/j.fochx.2022.100362.
Birhanu, A. F. (2019). A review on Ethiopian meat production trends, consumption and meat quality parameters. Int J Food Sci Agr, 3(4), 267–274. https://doi.org/10.26855/ijfsa.2019.10.002.
Cai, L. Y., Cao, M. J., Cao, A. L., & Zhang, W. D. (2019a). The effect of magnetic nanoparticles plus microwave thawing on the volatile flavor characteristics of largemouth bass (Micropterus salmoides) fillets. Food Bioproc Tech, 12(8), 1340–1351. https://doi.org/10.1007/s11947-019-02299-7.
Cai, L. Y., Zhang, W. D., Cao, A. L., Cao, M. J., & Li, J. R. (2019b). Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum). Ultrasonics Sonochemistry, 55, 96–104. https://doi.org/10.1016/j.ultsonch.2019.03.017.
Cai, L. Y., Cao, M. J., Regenstein, J., & Cao, A. L. (2019c). Recent advances in food thawing technologies. Compr Rev Food Sci, 18(4), 953–970. https://doi.org/10.1111/1541-4337.12458.
Cai, L. Y., Wan, J. L., Li, X. X., & Li, J. R. (2020a). Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides). Journal Of Food Science, 85, 582–591. https://doi.org/10.1111/1750-3841.15029.
Cai, L. Y., Wan, J. L., Li, X. X., & Li, J. R. (2020b). Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass(Micropterus salmoides). Journal Of Food Science, 85(8), 2470–2480. https://doi.org/10.1111/1750-3841.15336.
Cao, J. X., Zhou, C. Y., Wang, Y., Sun, Y. Y., & Pan, D. D. (2018). The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle. Food Chemistry, 240, 346–353. https://doi.org/10.1016/j.foodchem.2017.07.068.
Cartagena, L., Puertolas, E., & de Martinez, I. (2020). Application of high pressure processing after freezing (before frozen storage) or before thawing in frozen albacore tuna (Thunnus alalunga). Food Bioproc Tech, 13(10), 1791–1800. https://doi.org/10.1007/s11947-020-02523-9.
Chemat, F., Zill e, H., & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813–835. https://doi.org/10.1016/j.ultsonch.2010.11.023.
Chen, Q. M., Zhang, Y. C., Guo, Y. L., Cheng, Y. L., Qian, H., Yao, W. R., Xie, Y. F., & Ozaki, Y. (2020). Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy. Journal Of Food Engineering, 266, 109693. https://doi.org/10.1016/j.jfoodeng.2019.109693.
Cheng, X. F., Zhang, M., & Adhikari, B. (2014). Effects of ultrasound-assisted thawing on the quality of edamames Glycine max (L.) Merrill frozen using different freezing methods. Food Science And Biotechnology, 23(4), 1095–1102. https://doi.org/10.1007/s10068-014-0150-0.
Cheng, L. N., Sun, D. W., Zhu, Z. W., & Zhang, Z. (2017). Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Critical Reviews In Food Science And Nutrition, 57(4), 769–781. https://doi.org/10.1080/10408398.2015.1004569.
Chu, Y. M., Tan, M. T., Bian, C. H., & Xie, J. (2022). Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea). Journal Of Food Science, 87(1), 52–67. https://doi.org/10.1111/1750-3841.15983.
Delgado, A. E., Zheng, L., & Sun, D. W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food Bioproc Tech, 2(3), 263–270. https://doi.org/10.1007/s11947-008-0111-9.
Delia Alarcon-Rojo, A., Manuel Carrillo-Lopez, L., Reyes-Villagrana, R., Huerta-Jimenez, M., & Garcia-Galicia, A., I (2019). Ultrasound and meat quality: A review. Ultrasonics Sonochemistry, 55, 369–382. https://doi.org/10.1016/j.ultsonch.2018.09.016.
Deng, Y. Q., Mao, C., Lin, Z. Y., Su, W. X., Cheng, C. H., Li, Y., Gu, Q. H., Gao, R., Su, Y. L., & Feng, J. (2022). Nutrients, temperature, and oxygen mediate microbial antibiotic resistance in sea bass (Lateolabrax maculatus) ponds. Science Of The Total Environment, 819, 153120. https://doi.org/10.1016/j.scitotenv.2022.153120.
Fan, K., Zhang, M., Wang, W. Q., & Bhandari, B. (2020). A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit. Int J Refrigeration, 113, 49–57. https://doi.org/10.1016/j.ijrefrig.2020.02.013.
Gan, S. L., Zhang, M., Mujumdar, A. S., & Jiang, Q. Y. (2022). Effects of different thawing methods on quality of unfrozen meats. Int J Refrigeration, 134, 168–175. https://doi.org/10.1016/j.ijrefrig.2021.11.030.
Hu, R., Zhang, M., & Fang, Z. X. (2022). A novel synergistic freezing assisted by infrared pre-dehydration combined with magnetic field: Effect on freezing efficiency and thawed product qualities of beef. Food Bioproc Tech, 15(6), 1392–1405. https://doi.org/10.1007/s11947-022-02825-0.
Huang, L. R., Ding, X. N., Li, Y. L., & Ma, H. L. (2019). The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid. Food Chemistry, 279, 114–119. https://doi.org/10.1016/j.foodchem.2018.11.147.
Ji, W. N., Bao, Y. L., Wang, K. Y., Yin, L., & Zhou, P. (2021). Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water-holding capacity. International Journal Of Food Science & Technology, 56(8), 3924–3937. https://doi.org/10.1111/ijfs.15009.
Jia, G. L., Liu, H. J., Nirasawa, S., & Liu, H. J. (2017). Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat. Innovative Food Science & Emerging Technologies : Ifset : The Official Scientific Journal Of The European Federation Of Food Science And Technology, 41, 348–356. https://doi.org/10.1016/j.ifset.2017.04.011.
Jung, S., Ghoul, M., & de Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. LWT - Food Sci Technol, 36, 625–631. https://doi.org/10.1016/S0023-6438(03)00082-3.
Li, T. T., Li, J. R., & Hu, W. Z. (2013a). Changes in microbiological, physicochemical and muscle proteins of post mortem large yellow croaker (Pseudosciaena crocea). Food Control, 34(2), 514–520. https://doi.org/10.1016/j.foodcont.2013.05.028.
Li, T. T., Li, J. R., Hu, W. Z., & Li, X. P. (2013b). Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food Chemistry, 138(2–3), 821–826. https://doi.org/10.1016/j.foodchem.2012.11.092.
Li, G. X., Li, Z., Li, X., Wang, Y., Zhu, J., & Zhang, D. Q. (2019). Postmortem ageing influences the thawed meat quality of frozen lamb loins. Food Chemistry, 275, 105–112. https://doi.org/10.1016/j.foodchem.2018.09.095.
Li, F. F., Wang, B., Kong, B. H., Shi, S., & Xia, X. F. (2019a). Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Food Hydrocoll, 97, 105223. https://doi.org/10.1016/j.foodhyd.2019.105223.
Li, X. X., Sun, P., Jia, J. Z., Cai, L. Y., Li, J. R., & Lv, Y. F. (2019a). Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas). Food Science And Technology International, 25(2), 171–181. https://doi.org/10.1177/1082013218809556.
Li, F. F., Wang, B., Liu, Q., Chen, Q., Zhang, H. W., Xia, X. F., & Kong, B. H. (2019b). Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. Meat Science, 147, 108–115. https://doi.org/10.1016/j.meatsci.2018.09.003.
Li, X. X., Sun, P., Ma, Y. Y., Cai, L. Y., & Li, J. R. (2019b). Effect of ultrasonic thawing on the water-holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins. Journal Of The Science Of Food And Agriculture, 99(11), 5083–5091. https://doi.org/10.1002/jsfa.9752.
Li, D. N., Zhao, H. H., Muhammad, A. I., Song, L. Y., Guo, M. M., & Liu, D. H. (2020). The comparison of ultrasound assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chemistry, 320, 126614. https://doi.org/10.1016/j.foodchem.2020.126614.
Li, F. L., Xie, J., Wang, S., Wang, Y., & Xu, C. H. (2021a). Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS. Talanta. 234, 122653. https://doi.org/https://doi.org/10.1016/j.talanta.2021a.122653
Li, X. X., Ma, Y. Y., Sun, P., Liu, H. Y., Cai, L. Y., & Li, J. R. (2021b). Effect of ultrasonic thawing on protein properties and muscle quality of Bonito. Journal Of Food Processing And Preservation, 45(1), 14930. https://doi.org/10.1111/jfpp.14930.
Li, F. F., Wang, B., Kong, B. H., Xia, X. F., & Bao, Y. H. (2022). Impact of ultrasound assisted saline thawing on the technological properties of mirror carp (Cyprinus carpio L). Ultrasonics Sonochemistry, 86, 106014. https://doi.org/10.1016/j.ultsonch.2022.106014.
Liu, Y., Chen, S. H., Pu, Y. F., Muhammad, A. I., Hang, M. J., Liu, D. H., & Ye, T. (2019). Ultrasound assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties. Food Chemistry, 286, 576–583. https://doi.org/10.1016/j.foodchem.2019.02.059.
Liu, S. L., Zeng, X. H., Zhang, Z. Y., Long, G. Y., Lyu, F., Cai, Y. P., Liu, J. H., & Ding, Y. T. (2020). Effects of immersion freezing on ice crystal formation and the protein properties of snakehead (Channa argus). Foods. 9 (4), 411. https://doi.org/10.3390/foods9040411.
Luo, J., Nasiru, M. M., Yan, W. J., Zhuang, H., Zhou, G. H., & Zhang, J. H. (2020). Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon. LWT - Food Sci Technol, 117, 108606. https://doi.org/10.1016/j.lwt.2019.108606.
Lv, Y., & Xie, J. (2022). Quality of cuttlefish as affected by different thawing methods. International Journal Of Food Properties, 25(1), 33–52. https://doi.org/10.1080/10942912.2021.2019269.
Ma, X., Mei, J., & Xie, J. (2021). Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea). Ultrasonics Sonochemistry, 76, 105657. https://doi.org/10.1016/j.ultsonch.2021.105657.
Mei, J., Ma, X., & Xie, J. (2019). Review on natural preservatives for extending fish shelf life. Foods, 8(10), 490. https://doi.org/10.3390/foods8100490.
Min, S. G., Hong, G. P., Chun, J. Y., & Park, S. H. (2016). Pressure ohmic thawing: A feasible approach for the rapid thawing of frozen meat and its effects on quality attributes. Food Bioproc Tech, 9(4), 564–575. https://doi.org/10.1007/s11947-015-1652-3.
Pearce, K. L., Rosenvold, K., Andersen, H. J., & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - a review. Meat Science, 89(2), 111–124. https://doi.org/10.1016/j.meatsci.2011.04.007.
Pu, H., Sun, D. W., Ma, J., Liu, D., & Cheng, J. (2014). Using wavelet textural features of visible and near infrared hyperspectral image to differentiate between fresh and frozen–thawed pork. Food Bioproc Tech, 7(11), 3088–3099. https://doi.org/10.1007/s11947-014-1330-x.
Qiu, Y., Bi, J. F., Jin, X., Hu, L. N., Lyu, J., & Wu, X. Y. (2021). An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein. Food Chemistry, 351, 129230. https://doi.org/10.1016/j.foodchem.2021.129230.
Sun, Q. X., Sun, F. D., Xia, X. F., Xu, H. H., & Kong, B. H. (2019). The comparison of ultrasound assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Ultrasonics Sonochemistry, 51, 281–291. https://doi.org/10.1016/j.ultsonch.2018.10.006.
Sun, Q. X., Kong, B. H., Liu, S. C., Zheng, O. Y., & Zhang, C. (2021). Ultrasound assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality. LWT - Food Sci Technol, 141, 111080. https://doi.org/10.1016/j.lwt.2021.111080.
Szmanko, T., Lesiow, T., & Gorecka, J. (2021). The water-holding capacity of meat: A reference analytical method. Food Chemistry, 357, 129727. https://doi.org/10.1016/j.foodchem.2021.129727.
Tan, M. T., & Xie, J. (2021). Exploring the effect of dehydration on water migrating property and protein changes of large yellow croaker (Pseudosciaena crocea) during frozen storage. Foods. 10 (4), 784. https://doi.org/10.3390/foods10040784.
Tan, M. T., Ding, Z. Y., Mei, J., & Xie, J. (2022). Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles. Food Chemistry, 373, 131511. https://doi.org/10.1016/j.foodchem.2021.131511.
Wang, B., Kong, B. H., Li, F. F., Liu, Q., Zhang, H. W., & Xia, X. F. (2020). Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods. Food Chemistry, 316, 126375. https://doi.org/10.1016/j.foodchem.2020.126375.
Wang, Y. Y., Rashid, M. T., Yan, J. K., & Ma, H. L. (2021a). Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker. Ultrasonics Sonochemistry, 70, 105352. https://doi.org/10.1016/j.ultsonch.2020.105352.
Wang, Y. Y., Yan, J. K., Rashid, M. T., Ding, Y. H., Chikari, F., Huang, S. F., & Ma, H. L. (2021b). Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms. Innovative Food Science & Emerging Technologies : Ifset : The Official Scientific Journal Of The European Federation Of Food Science And Technology, 68, 102614. https://doi.org/10.1016/j.ifset.2021.102614.
Xia, X. F., Kong, B. H., Liu, J., Diao, X. P., & Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT - Food Sci Technol, 46(1), 280–286. https://doi.org/10.1016/j.lwt.2011.09.018.
Xu, Z., Sun, D. W., & Zhu, Z. (2016). Potential life cycle carbon savings for immersion freezing of water by power ultrasound. Food Bioproc Tech, 9(1), 69–80. https://doi.org/10.1007/s11947-015-1633-6.
Xu, B. G., Chen, J. A., Tiliwa, E. S., Yan, W. Q., Azam, S. M. R., Yuan, J., Wei, B. X., Zhou, C. S., & Ma, H. L. (2021). Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices. Ultrasonics Sonochemistry, 78, 105714. https://doi.org/10.1016/j.ultsonch.2021.105714.
Zhan, X. M., Sun, D. W., Zhu, Z. W., & Wang, Q. J. (2018). Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Critical Reviews In Food Science And Nutrition, 58(17), 2925–2938. https://doi.org/10.1080/10408398.2017.1345854.
Zhang, X. C., & Xie, J. (2019). Analysis of proteins associated with quality deterioration of grouper fillets based on TMT quantitative proteomics during refrigerated storage. Molecules, 24(14), 2641. https://doi.org/10.3390/molecules24142641.
Zhang, M. C., Niu, H. L., Chen, Q., Xia, X. F., & Kong, B. H. (2018). Influence of ultrasound assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Science, 136, 1–8. https://doi.org/10.1016/j.meatsci.2017.10.005.
Zhang, B., Cao, H. J., Wei, W. Y., & Ying, X. G. (2020). Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. Food Chemistry, 306, 125641. https://doi.org/10.1016/j.foodchem.2019.125641.
Zhao, X., Chen, L., Wongmaneepratip, W., He, Y., Zhao, L., & Yang, H. S. (2021). Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets. Food Chemistry, 354, 129581. https://doi.org/10.1016/j.foodchem.2021.129581.
Zhou, C. Y., Pan, D. D., Sun, Y. Y., Li, C. B., Xu, X. L., Cao, J. X., & Zhou, G. H. (2018). The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham. Journal Of The Science Of Food And Agriculture, 98(9), 3563–3570. https://doi.org/10.1002/jsfa.8872.
Zhu, Z., Chen, Z., Zhou, Q., Sun, D. W., Chen, H., Zhao, Y., Zhou, W., Li, X., & Pan, H. (2018). Freezing efficiency and quality attributes as affected by voids in plant tissues during ultrasound-assisted immersion freezing. Food Bioproc Tech, 11(9), 1615–1626. https://doi.org/10.1007/s11947-018-2103-8.
Funding
Declaration.
This research was financially supported by China Agriculture Research System of MOF and MARA (CARS-47), and the Shanghai Science and Technology Commission Public Service Platform Construction Project (20DZ2292200, 19DZ2284000). All authors have read and agreed to the published version of the manuscript.
Author information
Authors and Affiliations
Contributions
Kun Yang: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Software, Writing – original draft. Chuhan Bian: Data curation, Formal analysis. Yixuan Dong: Software, Writing – review & editing. Jun Mei: Conceptualization, Data curation, Investigation, Methodology, Project administration, Validation, Writing – original draft, Writing – review & editing. Jing Xie: Funding acquisition, Methodology, Project administration, Validation, Writing – review & editing.
Corresponding author
Ethics declarations
Competing Interests
The authors declare no competing interests.
CRediT Authorship Contribution Statement
Kun Yang: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Software, Writing – original draft. Chuhan Bian: Data curation, Formal analysis. Yixuan Dong: Software, Writing – review & editing. Jun Mei: Conceptualization, Data curation, Investigation, Methodology, Project administration, Validation, Writing – original draft, Writing – review & editing. Jing Xie: Funding acquisition, Methodology, Project administration, Validation, Writing – review & editing.
of Competing Interest.
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Yang, K., Bian, C., Dong, Y. et al. Effect of Multi-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Myofibrillar Protein Structure of Sea Bass (Lateolabrax Maculatus). Food Bioprocess Technol 17, 656–669 (2024). https://doi.org/10.1007/s11947-023-03155-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-023-03155-5