Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

Abstract

Ultrasound assisted vacuum thawing (UVT) or microwave vacuum thawing (MVT) with red seabream fillets were compared to fresh, chill storage thawing, vacuum thawing, microwave thawing and ultrasound thawing. The thermal stability and gelation properties were studied with DSC and dynamic rheology, respectively. Raman spectra before and after H/D isotope exchange and intrinsic fluorescence were used to measure protein secondary and tertiary structure. Low-field NMR was done to measure water migration. The two thawing techniques both retained actin thermal stability and generally retained more stable tertiary structures than the other thawing methods. MVT showed a desirable viscoelasticity of muscle proteins and UVT had a relatively stable secondary structure. There were no significant changes in free water. Thus, UVT and MVT could be used to improve the physicochemical properties of proteins during thawing of fillets.

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

“…The collapse of cavitation bubbles can lead to high pressures (up to 100 MPa) and high temperatures (up to 5000 K) with the increase in power applied . Other studies have used high‐intensity ultrasound to modify the thawing methods of the frozen fish . Several studies have reported that high‐intensity ultrasound can modify the physical and functional properties of the protein .…”

“…22 Other studies have used high-intensity ultrasound to modify the thawing methods of the frozen fish. 10,13 Several studies have reported that high-intensity ultrasound can modify the physical and functional properties of the protein. 19,23 Li et al 24 noted that ultrasonic thawing can reduce the damage to protein conformation and myofibrillar protein gel formation.…”

Recent Advances in Food Thawing Technologies

“…(Farag et al, 2008; redrawn by the author based on the reference with permission). Cai et al (2018) to −1°C than using water immersion thawing (Kissam, Nelson, Ngao, & Hunter, 1981). Miles et al (1999) also showed that 500 kHz might achieve acceptable ultrasonic thawing.…”

“…The lower temperature with vacuum thawing could decrease the negative effects of microwave or ultrasound. The results showed that actin thermal stability and its tertiary structures were better retained than when any of these techniques were used alone (Cai et al., ). To reduce nonuniform temperature distributions with microwave thawing, there are also some solutions to reduce the wide temperature variations.…”

“…Karoui, Thomas, and Dufour () investigated the environment of tyrosine, phenylalanine, and tryptophan residues in the protein of whiting fillets that were thawed using microwaves with fluorescence spectroscopy. The tertiary structure of myofibrillar proteins in red seabream fillets thawed using ultrasound or microwave vacuum thawing were also analyzed using fluorescence spectroscopy (Cai et al., ). Besides the tertiary structure of protein, lipid oxidation of protein can also be evaluated using fluorescence spectroscopy.…”