Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

“…UAT is an increasingly used method in food preservation. Sun et al [8] investigated the effects of UAT of different powers on common carp ( Cyprinus carpio ) and showed that the most appropriate power (300 W) could accelerate the thawing process of frozen common carp and improve its muscle quality after thawing. The phenomenon of cavitation is the main physical mechanism of ultrasound working in liquid media.…”

Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle

“…It can be seen from the T 2 relaxation time in Figure 4, compared to SF, the rapidly forming ice crystals during FF squeezed the myofibrils and promoted the structure tighter, furthermore more stable water molecules were obtained. The T 22 , T 23 relaxation time of AT samples were greater than that of other samples, which may be explained by a longer thawing time, thus, providing greater chance for water loss (Sun et al, 2021). Moreover, the shorter thawing time achieved from HPAT reduced the degradation of muscle fibres by microorganisms and enzymes during thawing, thereby improving water retention in thawed meat (Cai et al, 2019).…”

“…These results were mainly consistent with those reported in previous studies (Okamoto & Suzuki, 2002), especially it was reported that 50 MPa was the optimal pressure level in HPT (Deuchi & Hayashi, 1992), overall the increasing pressure level has a negative effect on thawing loss. The reason may be due to the growth of microorganisms and oxidation of proteins and fats promote damage to the muscle structure and that affects the water reabsorption during the long thawing process (Sun et al, 2021), and the high pressure level led to tissue damage, muscle contraction and myofibrillar proteins aggregation (Jia et al, 2020). As shown in Figure 3A, the freezing process was generally as important as thawing process for thawing loss except for WIT which has no significant differences between SF and FF.…”

The Effect of Multiple Freeze–Thaw Cycles on the Microstructure and Quality of Trachurus murphyi

“…Meanwhile, centrifuge loss value exhibited a continuous rising trend as the water holding capacity (WHC) decreased; as shown in Table 1, the WHC in all groups decreased with the increasing of the cycle. WHC reduction during F-T cycles is possibly caused by an increase in ice crystals and recrystallisation that greatly harm the muscle tissues and MP structure [18,19]. The possible reason is that after multiple F-T cycles, water redistribution and extracellular ice crystal formation cause mechanical injury to muscle cell integrity, thus generating a direct impact on collagen protein and muscle cell's capacity in binding and entrapping water.…”