Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

“…HIU has gained significant interest of late because it can alter the physical, chemical, and functional properties of foods [1] . In recent years, many studies have reported that the effects of HIU are related to their impact on the structure and functional properties of proteins, for example in soy protein isolates [2] , whey protein isolates [3] , and chicken myofibrillar proteins [4] , [5] . It is well known that ultrasonication induces structural changes in protein molecules due to partial unfolding and denaturation resulting in the modification of their functional properties, such as solubility, emulsification and foaming, or gelation [6] .…”

“…In order to improve these functional properties for broad applications, modifications of the protein structure are often implemented. Currently, many studies have focused on the structural modification of MPs by ultrasonic treatment related to gelation [5] and rheological properties [4] , [12] . However, few studies have evaluated the possible effects of ultrasonication on the structural modification of MPs related to emulsification.…”

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

“…US is generally employed as a pretreatment before frying. The raw material is immersed in water or hyperosmotic solution and US waves are passed through it [134] . These waves create rapid compression and expansions, which are similar to squeezing and releasing a sponge and also facilitate removal of strongly bound moisture [135] , [136] .…”

“…Also, in another study, ultrasonic-assisted frying was concluded as a potential approach to improve the overall flavor of fried meatballs [139] . The US can also be used in combination with other technologies such as US and microwave assisted vacuum frying (USMVF) [134] . In a study, the impact of vacuum frying, combined with US and microwave (UMVF) on the quality of fried mushrooms was investigated and was compared with vacuum frying and microwave combined vacuum frying technology.…”

“…When US assisted immersion was compared with air freezing and immersion freezing of common carp, it was observed that US assisted immersion samples had smaller crystals throughout the samples compared to other methods which were responsible for less muscle tissue damage and was found to be an effective method of preventing deterioration of frozen fish [170] . Several food materials have been studied for US assisted freezing, which include strawberries [171] , mushrooms [172] , potatoes [173] and chicken [134] etc.…”