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Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)
- Source :
- Food Chemistry: X, Vol 23, Iss , Pp 101559- (2024)
- Publication Year :
- 2024
- Publisher :
- Elsevier, 2024.
-
Abstract
- This study investigated the impact of multi-frequency ultrasound-assisted (20/28/40 kHz) thawing (MUAT) at different power levels (195, 220, 245, and 270 W, respectively) on the flesh quality and protein stability of large yellow croakers. Compared with flowing water thawing (FWT) and the other MUAT sample, flesh quality results indicated that the MUAT-220 W significantly reduced (p
Details
- Language :
- English
- ISSN :
- 25901575 and 78437687
- Volume :
- 23
- Issue :
- 101559-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.2d93ff360a78437687cccc3d3303a2cd
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2024.101559