Effect of Multi-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Myofibrillar Protein Structure of Sea Bass (Lateolabrax Maculatus)

Yang, Kun; Bian, Chuhan; Dong, Yixuan; Mei, Jun; Xie, Jing

doi:10.1007/s11947-023-03155-5

Cited by 3 publications

(1 citation statement)

References 64 publications

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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, Bian, et al, 2023; 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: Multiple‐frequency Ultrasoundmentioning

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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