Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

“…UAF reduced the freezing time as the cavitation bubbles could act as the main ice cores. The mechanical force produced by the eruption of cavitation bubbles could break the original ice crystals into smaller sizes acting as the primary ice core ( Qiu et al, 2022 ). The formation of plenty of small ice nuclei not only accelerated the growth of ice crystals and reduced the freezing time, but also made the formed ice crystals small and uniform, reducing the damage to muscles.…”

“…Compared with FS, the carbonyl content of all the frozen samples aggrandized significantly (p < 0.05). The increase of total free carbonyl content indicated that MP was oxidized, which caused oxidative degradation of histidine, proline, arginine, and lysine residues ( Qiu et al, 2022 ). Amino acids such as lysine, proline, and arginine are easily oxidized into semialdehyde under the action of reactive oxygen species and metal ions, accounting for most of the total carbonyl contents ( Li et al, 2021 ).…”

Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage

“…At present, traditional freezing techniques, such as air blowing, immersion freezing (IF), and plate contact, are widely used in food factories [ 9 , 10 , 11 ]. However, previous studies indicated that the uneven and large ice crystals produced using traditional air freezing (AF) methods adversely affect product quality, especially protein-rich foods [ 9 , 10 , 12 , 13 ].…”

“…At present, traditional freezing techniques, such as air blowing, immersion freezing (IF), and plate contact, are widely used in food factories [ 9 , 10 , 11 ]. However, previous studies indicated that the uneven and large ice crystals produced using traditional air freezing (AF) methods adversely affect product quality, especially protein-rich foods [ 9 , 10 , 12 , 13 ]. Specifically, large ice crystals are formed and aligned both inside and outside the cell during the freezing and frozen storage period, disrupting the myofibrils and connective tissue of muscle tissue.…”

Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp (Ctenopharyngodon idellus) during frozen storage

“…Freezing can effectively inhibit enzyme activity and microorganism reproduction, thereby delaying fish spoilage and extending shelf life (Tao et al ., 2021). However, ice crystals form when fish are frozen, leading to mechanical damage, fat oxidation, water and drip loss and protein denaturation (Tan et al ., 2021b; Qiu et al ., 2022; Svendsen et al ., 2022). The unsatisfied quality is directly converted into negative organoleptic qualities which affect the processing properties of aquatic products and reduce their economic value (Hong & Choi, 2016; Sun et al ., 2020).…”