Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein‐related properties of frozen large yellow croaker (Pseudosciaena crocea)

Abstract

Ultrasonic treatment (UT) was used to thaw large yellow croaker in this study, and the effect of various ultrasonic power levels on the quality of large yellow croaker was evaluated after thawing. The effects of ultrasonic on water holding capacity (WHC), moisture distribution, thiobarbituric acid-reactive substance (TBARs), total volatile base nitrogen (TVB-N), ATP degradation (related to K value), surface color change, free amino acid (FAA) content, total sulfhydryl group (SH) content, Fourier transform infrared absorption spectra (FT-IR), fluorescence emission spectra, and microscopic observations of large yellow croaker myofibrillar proteins were investigated. The thawing times of the control sample, 200UT, 240UT, 280UT, and 320UT samples were 1750, 1190, 810, 580, and 570 s, respectively, which indicated that ultrasonic radiation could improve thawing efficiency. Additionally, ultrasonic thawing maintained better freshness and color and inhibited lipid oxidation. Compared with fresh samples, the TVB-N of large yellow croaker thawed by ultrasonication increased by 12.68%, and the K value increased by 0.9%. The 240UT sample had tightly arranged myofibrils and fewer changes in the structures of myogenic fibrillar proteins than the fresh samples, and the SH content of 240UT was decreased by 8.17%. Use of excessive ultrasonic power (320 W) damaged the protein microstructure and the microstructure of large yellow croaker. In conclusion, sample 240UT maintained the quality of large yellow croaker better with minimal damage, which is recommended for rapid thawing.

Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)

“…The fish samples were minced and weighed to approximately 5 g for measurement. The TVB-N was calculated via microtitration and shown as mg N/100 g of the fish samples [ 20 ]. Each measurement was taken in triplicate.…”

Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker (Pseudosciaena crocea)

“…The back muscle of fish with the size of 2 cm × 2 cm × 1 cm was measured by a low‐field nuclear magnetic resonance (LF‐NMR) analyzer (MR23‐060H.I; NiuMeng, Shanghai, China) following the method of Chu et al 18 …”

“…The protein secondary structure was tested by a Fourier‐transform infrared (FTIR) absorption spectroscopy (Nicolet 380; Thermo Scientific, Waltham, MA, USA). Myofibrillar proteins (MPs) were extracted according to the method of Chu et al 18 …”

“…The back muscle of fish with the size of 2 cm × 2 cm × 1 cm was measured by a low-field nuclear magnetic resonance (LF-NMR) analyzer (MR23-060H.I; NiuMeng, Shanghai, China) following the method of Chu et al 18 Determination of total volatile base nitrogen (TVB-N) and K value The total volatile base nitrogen (TVB-N) value was measured by a Kjeldahl nitrogen tester (Kjeltec 8400; Foss, Hillerød, Denmark) according to the method of Li et al 19 For the extraction of adenosine triphosphate (ATP) related compounds refer to the method of Yang et al 20 Their contents were measured by high-performance liquid chromatography (Waters 2695; Waters, Milford, MA, USA) with elution conditions of phosphate buffer (0.05 mol/L, pH 6.5): methanol = 95:5, and the elution time was set to 20 min. The K value was calculated as follows:…”

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

“…Moreover, K-value increased linearly with the extension of the storage period. Chu et al (2021) reported that there were differences in K values for samples at different thawing powers and indicated that K values were related to the thawing time, with lower thawing time leading to lower K values.…”