Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage

Yang, Kun; Ma, Xuan; Bian, Chuhan; Mei, Jun; Xie, Jing

doi:10.1016/j.fbio.2023.102828

Cited by 14 publications

(2 citation statements)

References 37 publications

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“…The WHC was measured following the previously reported method with minor adjustments ( Yang, Ma, Bian, Mei, & Xie, 2023 ). Muscle samples (3.00 g, M 1 ) were accurately weighed and wrapped in filter paper and then put into centrifuge tubes with cotton.…”

Section: Methodsmentioning

confidence: 99%

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

Dong,

Wu,

et al. 2024

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

Dong,

Wu,

et al. 2024

Food Chemistry: X

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“…This enhances the overall quality and consistency of food products. MFU has been proven to be beneficial in improving the freezing rate, drying time, pesticide removal, and thawing process (Azam et al, 2021;Wang et al, 2021;Yang, Ma, et al, 2023;Zhou et al, 2020;Zhu et al, 2020). In freezing processing, MFU technology can enhance the freezing process by decreasing freezing time, lowering ice crystal sizes, and inhibiting incrustation on freezing surfaces (Zhu et al, 2020).…”

Section: Other Applications Of Mfumentioning

confidence: 99%

Multiple‐frequency ultrasound for the inactivation of microorganisms on food: A review

Mustapha,

Wahia,

et al. 2024

J Food Process Engineering

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A multiple‐frequency ultrasound (MFU) technique is proficient in enhancing the effect of acoustic cavitation compared to a single‐frequency ultrasound. This comprehensive review delves into the complex field of MFU and its profound impact on microbial inactivation in food processing. The exploration begins with an intricate examination of the mechanism of power ultrasound, elucidating the intricate interplay of acoustic cavitation and its diverse effects. Subsequently, the mechanism of MFU was provided, which is basically the enhanced cavitation obtained during its application. Delving into the core mechanisms of MFU, the review navigates through microbial inactivation, unraveling the ways in which MFU disrupts and eliminates microorganisms. The exploration extends to the synergistic potential of combined applications, where MFU is applied with other treatment techniques to enhance microbial inactivation. Beyond its microbial inactivation prowess, the review meticulously explores the far‐reaching effects of MFU on the nutritional and quality attributes of food products. Furthermore, the diverse applications of MFU were also reviewed. In addition, limitations and adverse effects, emphasizing the importance of optimizing parameters to balance microbial safety and food quality, were also discussed. As the review unfolds, it lays the groundwork for future research, identifying avenues for further exploration and innovation in this dynamic field. In essence, this review not only consolidates the current understanding of MFU but also guides future research endeavors in the quest for more efficient, sustainable, and quality‐preserving food processing technologies.

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Foodomics in aquatic products quality assessment during storage: An advanced and reliable approach

Chu,

Wang,

Xie

2024

Food Bioscience

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Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage

Cited by 14 publications

References 37 publications

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

Multiple‐frequency ultrasound for the inactivation of microorganisms on food: A review

Foodomics in aquatic products quality assessment during storage: An advanced and reliable approach

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