ArticleUltrasonics sonochemistry2022
Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea).
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.Foods (Basel, Switzerland) · 2026Review
- High-voltage electrostatic field thawing stabilizes water immobilization and preserves ventral-skin golden appearance in frozen large yellow croaker (Food chemistry: X · 2026Article
- Pigskin Collagen-Derived Antifreeze Peptides as Clean-Label Cryoprotectants: Inhibition of Ice Recrystallization and Suppression of Oxidative Deterioration in Heme-Rich Pork Sausages.Foods (Basel, Switzerland) · 2026Article
- Effect of atmospheric cold plasma on the quality of fish meat from different parts of larger yellow croaker during refrigeration.Frontiers in nutrition · 2026Article
- Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process.Food chemistry: X · 2024Article
- Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Food chemistry: X · 2024Article
- Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) System.Foods (Basel, Switzerland) · 2024Article
- Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches.Ultrasonics sonochemistry · 2024Article
- The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef.Foods (Basel, Switzerland) · 2024Article
- The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies.Foods (Basel, Switzerland) · 2024Review
- Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water.Food chemistry: X · 2024Article
- Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass.Food chemistry: X · 2023Article
- Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure.Food chemistry: X · 2023Article
- Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.Ultrasonics sonochemistry · 2023Article
- Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Food chemistry: X · 2022Article
- Antimicrobial Effect of Epigallocatechin Gallate Against Shewanella putrefaciens ATCC 8071: A Study Based on Cell Membrane and Biofilm.Current microbiology · 2022Article
- Effect ofMembranes · 2022Article
- Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Foods (Basel, Switzerland) · 2022Article
- Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Frontiers in nutrition · 2022Article
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5 authors.
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Abstract
The effects of mono-, dual- and tri-frequency ultrasound-assisted thawing (UAT) on the physicochemical quality, water-holding capacity, moisture migration and distribution and myofibrillary structure of frozen large yellow croaker (Larimichthys crocea) were detected. The results indicated that multifrequency UAT treatment significantly increased the thawing rate, maintained the stability of myofibrils and reduced the lipid oxidation. The multifrequency UAT samples had better water-holding capacity (higher water-holding capacity values, lower thawing loss and cooking loss) and physicochemical quality (higher hardness, springiness, resilience, chewiness and lower total volatile basic nitrogen (TVB-N) values, thiobarbituric acid reactive substances (TBARS) values), higher immobilized water content, and lower free water content. Therefore, the results provide a further understanding of the quality stability of frozen large yellow croaker treated by the multifrequency UAT.
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