Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics

Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on thre...

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Detalhes bibliográficos

Principais autores:	Yuke He, Zhou Zhao, Yaogang Wu, Zhiyuan Lu, Caibo Zhao, Juan Xiao, Zhiqiang Guo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-02-01
coleção:	Foods
Assuntos:	ultrasound salting 4D label-free proteomics yellowfin tuna (<i>Thunnus albacares</i>) quality frozen storage
Acesso em linha:	https://www.mdpi.com/2304-8158/13/4/525
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