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

Self Cite

SummaryThe quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB‐N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice‐coating techniques.

Section: Resultsmentioning

confidence: 99%

Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage

Cheng,

Zhou,

Mei

et al. 2024

Self Cite

“…Water retention is closely related to the texture, appearance and storage stability of aquatic products, including thawing loss, cooking loss and water‐holding capacity (Cheng et al ., 2022), which are listed in Table 1. Table 1 shows that the MT had the highest thawing loss and the lowest water‐holding capacity.…”

Section: Resultsmentioning

confidence: 99%

“…The thawing curves for the five thawing methods are illustrated in Fig. 1 be related to the rate of heat conduction of the sample in different media (Choi et al, 2017). MT took much less time than other thawing methods, because microwave thawing was achieved through electromagnetic waves of a certain frequency, inducing high-frequency electronic rotation or vibration of water molecules in frozen meat.…”

Section: Thawing Rates and Curvesmentioning

confidence: 99%

Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata) fillets

Shen,

Gu,

Jiang

et al. 2024

SummaryThe effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave‐combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and K values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics.

“…In the context of meat, water can be classified into three separate categories: bound water, immobilised water, and free water (He et al ., 2023). It is worth noting that immobilised water constitutes the biggest amount and exerts a substantial impact on the processing and qualitative characteristics of meat (Chen et al ., 2023b).…”

Section: Water Loss Of Meat and Meat Productsmentioning

confidence: 99%

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji,

Nie,

Zhou

et al. 2024

SummaryWater retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structure of muscles. This study reviewed the different factors that contribute to water loss in meat and meat products, encompassing aspects such as animal species and cuts, pH levels, processing methodologies, storage and packing conditions, and salt concentration. This study reviewed the application of water retention techniques in the context of meat processing and its resultant products. The primary objective of this study is to offer theoretical justification for the reduction of juice loss, preservation of essential water content, enhancement of texture, and improvement of meat quality throughout the stages of processing and storage.