ArticleFoods (Basel, Switzerland)2022
Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 27 citations in OpenAlex.
- Experimental Study on the Influence of Different Loading Weights and Placement Forms on Vacuum Sublimation-Rehydration Thawing of Large Yellow Croaker.Foods (Basel, Switzerland) · 2026Article
- Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton.Food chemistry: X · 2024Article
- Detection of structural variants linked to mutton flavor and odor in two closely related black goat breeds.BMC genomics · 2024Article
- Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass.Food chemistry: X · 2023Article
- Emerging Non-Thermal Food Processing Technologies: Editorial Overview.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.
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Registered trials
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