Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

“…Although the carbonyl content of the UST group was higher than FM group, there was no significant difference, suggesting that UST treatment could inhibit protein oxidation. This could be explained by the ultrasound cavitation effect accelerating the thawing and protecting the muscle cell structure [11] . In addition, Athayde et al found that the components of SAEW (HCl, Cl 2 , HClO) were beneficial in maintaining the protein stability [40] .…”

“…Therefore, ultrasound thawing is receiving increasing attention as sustainable alternative to current thawing methods. Currently, ultrasound thawing has been widely used to thaw meat products, including chicken [4] , yak meat [8] , pork [3] , [9] , and various fish meats [5] , [10] , [11] , [12] . Ultrasonic thawing can significantly improve the quality of thawed meat due to its advantage of homogeneity and high efficiency.…”

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

“…The efficiency of ultrasound in thawing was also evaluated in mirror carp (Cyprinus carpio) stored at −18 • C for 7 days, and it was found that ultrasound thawing resulted in significantly lower TBARS values than air thawing, and that lipid oxidation was more inhibited when ultrasound thawing was performed in saline solutions (0.05 to 0.20% salt) [95]. However, all thawed samples had significantly higher TBARS values than fresh samples.…”

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

“…Liu et al [51] reported that the carbonyl level in bighead carp kept in frozen storage increased from 2.45 nmol/mg to 7.67 nmol/mg following seven F-T cycles. This impact could be explained by the tendency of the ice crystals created during the F-T cycles to pierce the gel tissue, accelerating the oxidation of proteins by stimulating the oxidation of fat and releasing more free radicals [52]. Sousa et al [53] also showed that the synthesis of carbonyls is linked to the conformational changes of myofibrillar proteins, causing protein fragmentation and aggregation.…”