Dual-frequency ultrasound-assisted thawing: enhancement on quality attributes, myofibril characteristics, and microstructure of large yellow croaker (Pseudosciaena crocea) during frozen to refrigeration
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earmarked fund
Shanghai Municipal Science and Technology Project to Enhance the Capabilities of the PlatForm
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02596-6.pdf
Reference42 articles.
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2. D. Li, N. Qin, L. Zhang, Q. Li, W. Prinyawiwatkul, Y. Luo, Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures. Int. J. Refrig. -Revue Int. Du Froid 98, 294–301 (2019). https://doi.org/10.1016/j.ijrefrig.2018.11.014
3. X. Li, P. Sun, Y. Ma, L. Cai, J. Li, Effect of ultrasonic thawing on the water-holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins. J. Sci. Food Agric. 99(11), 5083–5091 (2019). https://doi.org/10.1002/jsfa.9752
4. H. Chen, M. Zhang, Z. Rao, Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi. Food Res. Int. 145, 110405 (2021). https://doi.org/10.1016/j.foodres.2021.110405
5. C. Bian, H. Cheng, H. Yu, J. Mei, J. Xie, Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea). Ultrason. Sonochem. 82, 105907 (2022). https://doi.org/10.1016/j.ultsonch.2021.105907
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