دورية أكاديمية
Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)
| العنوان: | Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea) |
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| المؤلفون: | Hao Cheng, Chuhan Bian, Yuanming Chu, Jun Mei, Jing Xie |
| المصدر: | Foods, Vol 11, Iss 2, p 226 (2022) |
| بيانات النشر: | MDPI AG, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | thawing rate, ultrasound-assisted thawing, quality properties, microstructure, large yellow croaker, Chemical technology, TP1-1185 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2304-8158 49428985 |
| Relation: | https://www.mdpi.com/2304-8158/11/2/226; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods11020226 |
| URL الوصول: | https://doaj.org/article/0e1a2cb7e49e4ef494289856e83acaf9 |
| رقم الأكسشن: | edsdoj.0e1a2cb7e49e4ef494289856e83acaf9 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 23048158 49428985 |
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| DOI: | 10.3390/foods11020226 |