Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

This study investigated the impact of multi-frequency ultrasound-assisted (20/28/40 kHz) thawing (MUAT) at different power levels (195, 220, 245, and 270 W, respectively) on the flesh quality and protein stability of large yellow croakers. Compared with flowing water thawing (FWT) and the other MUAT...

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Detalhes bibliográficos

Principais autores:	Xinrui Yang, Chuhan Bian, Yixuan Dong, Jing Xie, Jun Mei
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2024-10-01
coleção:	Food Chemistry: X
Assuntos:	Ultrasound-assisted thawing Large yellow croaker Multi-frequency Ultrasonic power Myofibrillar protein structure
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157524004474
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