肌原纤维
沉浸式(数学)
冰晶
变性(裂变材料)
凝结
化学
食品科学
生物化学
核化学
数学
热力学
光学
物理
纯数学
作者
Alireza Abbaspourrad,Fangchao Cui,Jinxiang Wang,Wenhui Zhu,Yongxia Xu,Yi Wei Shi,Xuepeng Li,Jiànróng Lǐ
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-05-01
卷期号:377: 131949-131949
被引量:23
标识
DOI:10.1016/j.foodchem.2021.131949
摘要
Freezing is a method that plays a key role in the storage of aquatic products. The effects of different methods of freezing on the quality, microstructure, ice-crystal morphology, and protein oxidation of Sciaenops ocellatus were investigated. Air freezing (AF), immersion freezing (IF), and different powers of ultrasound-assisted immersion freezing (UIF) (150, 200, and 250 W) were studied. IF and UIF significantly improved the freezing rate of S. ocellatus and shortened the freezing time by more than 83% compared with AF. The freezing rate achieved using UIF (200 W) was 712.81% higher than that achieved using AF. Oxidative denaturation of the myofibrillar protein was reduced after 90 days of frozen storage. Moreover, frozen samples in the UIF-200 W group had higher protein stability compared with that in the other groups. Therefore, appropriate ultrasonic power (200 W) during freezing can accelerate the freezing process of S. ocellatus and maintain its muscle quality.
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