CAI Lu-yun, XU Qing, CAO Ai-ling. Effects of Different Ultrasound-assisted Thawing Methods on the Quality of the Sea Bass[J]. Science and Technology of Food Industry, 2020, 41(24): 264-271. DOI: 10.13386/j.issn1002-0306.2020030082
Citation: CAI Lu-yun, XU Qing, CAO Ai-ling. Effects of Different Ultrasound-assisted Thawing Methods on the Quality of the Sea Bass[J]. Science and Technology of Food Industry, 2020, 41(24): 264-271. DOI: 10.13386/j.issn1002-0306.2020030082

Effects of Different Ultrasound-assisted Thawing Methods on the Quality of the Sea Bass

More Information
  • Received Date: March 08, 2020
  • Available Online: December 06, 2020
  • Five thawing treatments of sea bass(ultrasonic microwave thawing,ultrasonic far-infrared thawing,ultrasonic ohmic thawing,ultrasonic vacuum thawing,and ultrasound thawing)were compared with fresh fish,and the effects of different thawing methods on the quality of sea bass were studied. The changes of water holding capacity,freshness,lipid oxidation degree,protein thermal stability,gel properties,water distribution and microstructure of thawed fish were analyzed mainly in this article. The results showed that the thawing loss rate and cooking loss rate were significantly different in different treatments(P<0.05). The thawing loss rate and cooking loss rate of fish by ultrasonic microwave thawing were the lowest,1.52% and 13.13% respectively. The results of LF-NMR showed that in the samples thawed by ultrasonic microwave,the water migration from intracellular water to free water was less,indicating that the water holding capacity of the fish thawed by ultrasonic microwave was stronger. The pH values of all thawed samples were not significantly different from fresh samples(P>0.05)and the TVB-N values were all below 15 mg/100 g,maintaining a high degree of freshness. However,The TBARS values of the fish thawed by ultrasonic far-infrared,ultrasonic ohmic,ultrasonic vacuum and ultrasound were significantly increased(P<0.05),indicating a higher degree of lipid oxidation. The sea bass of ultrasonic microwave thawing and ultrasonic far-infrared thawing had higher thermal stability,viscoelasticity,and the microstructures were more dense and smooth. But the myofibril bundles were slightly crimped by ultrasonic vacuum thawing,and the fibers by ultrasonic ohmic thawing and ultrasonic thawing had rough surface and loose structure.
  • Cited by

    Periodical cited type(5)

    1. 李子民,韩坤煌,倪建成,谢伟铭,孙兆韩,林志灯,周莉,何亮银. 大黄鱼病害防控及应用研究进展. 宁德师范学院学报(自然科学版). 2025(01): 45-55+84 .
    2. 李玉梅,司徒慧媛,高加龙,章超桦,秦小明,曹文红,林海生,陈忠琴. 温度波动对大黄鱼冷链流通期间鲜度品质及水分迁移的影响. 食品与发酵工业. 2024(01): 211-218 .
    3. 曾成容,毕文文,梅世慧,何广霞,周碧君,程振涛,王开功,文明. 噬菌体在鱼类病原菌防治中的应用研究进展. 动物医学进展. 2023(04): 90-94 .
    4. 庞文静,韩庆竹,尤甲甲,李东航,李佩泽,李玥莹,杨洪江. 铜绿假单胞菌噬菌体K4的性质及其在食品防腐方面的应用. 食品工业科技. 2022(16): 130-139 . 本站查看
    5. 蔡健锋,杨天浩,陈慧芳,白银山. 噬菌体在抑制细菌中的应用研究进展. 黑龙江畜牧兽医. 2021(15): 40-46+151-152 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (468) PDF downloads (32) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return