Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (<i>Thunnus tonggol</i>) myofibrillar proteins

Li, Xiuxia; Sun, Pan; Ma, Yingying; Cai, Luyun; Lǐ, Jiànróng

doi:10.1002/jsfa.9752

Cited by 38 publications

(27 citation statements)

References 52 publications

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“…The microscopic observation was measured using a microscope (Nikon80i, Nikon Ltd, Japan) according to the method of Li et al. () with minor modifications. Fish fillets were cut into 10 × 10 × 10 mm 3 along the fibers and stored in a refrigerator at −20 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…Consequently, the frozen fish should be thawed before further processing. There are different thawing methods in foods reported, such as air thawing, water thawing, refrigerator thawing (Zhang, Li, Diao, Kong, & Xia, ), microwave thawing (Phinney, Frelka, Wickramasinghe, & Heldman, ), ultrasonic thawing (Li, Sun, Ma, Cai, & Li, ), high‐voltage electric field thawing (Mousakhani‐Ganjeh, Hamdami, & Soltanizadeh, ), high‐pressure thawing (Backi, ), and so on. However, each thawing method has its own disadvantages, which can lead to drip loss, nutritional value loss, lipid and protein oxidation, and microbial reproduction (Duygu & Ümit, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far‐infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water‐holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. Practical Application Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing could better maintain the quality of thawed fish.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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“…As shown in Figure 2E, two peaks (287 and 296 nm) and two troughs (284 and 293 nm) were observed. The absorption peak at 287 nm was related with the interaction of tryptophan (Typ) and tyrosine (Tyr) residues, while the peak at 296 nm was attributed to tryptophan (Trp) residue (Li et al, 2019). There was a significantly longer shift (red shift) at peak of 296 nm in all thawed samples compared with the FS, suggesting that the unfolding occurred in protein molecules after thawed treatments and some hydrophobic residues were exposed because the fillets were oxidized, resulting in the increase in surface hydrophobicity.…”

Section: Raman Spectramentioning

confidence: 99%

“…Zhang, Cao, Cao, & Li, 2019). Li, Sun, Ma, Cai, and Li (2019) reported that there is a positive effect on water-holding capacity and microstructure of tuna fish by ultrasound thawing under 280 W power. Compared with the traditional thawing methods, far-infrared technology has the advantages of low cost and high product quality, and is widely used in food heating (Sakai & Hanzawa, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far‐infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second‐derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta‐potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+‐ATPase activity, and SDS‐PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. Practical Applications In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method.

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“…As it has been explained, the application of ultrasound would help to improve the transfer of energy due to the cavitation and the microstreaming generated in the liquid [96]. Some studies have been carried out in beef, pork, and codfish [102]; pork Longissimus dorsi muscle [103]; and tuna [104]. In a study carried out by Gambuteanu and Alexe [103], thawing assisted by ultrasound in samples of pork Longissimus dorsi muscle was evaluated.…”

Section: Thawingmentioning

confidence: 99%

Application of High-Power Ultrasound in the Food Industry

Astráin-Redín¹,

Ciudad-Hidalgo²,

Raso³

et al. 2020

Sonochemical Reactions

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The purpose of this chapter is to summarize potential applications of the highpower ultrasound technology (5 W/cm 2 ; 20-100 kHz) in the food industry. Those applications are mainly related to the improvement in mass and energy transfer in different processes when ultrasound is applied in water or through air, e.g., reduction in dehydration; thawing and freezing times and energy costs of plant-, meat-, or fish-based products; increase the extraction yields of intracellular compounds with biological activity; reduction of chemical health risks such as cadmium or acrylamide; etc. The influence of some physical parameters like temperature and pressure in cavitation intensity and the potential of this technology to even inactivate microorganisms in food products and surfaces in contact with food will be discussed. Several examples of these applications will be presented, with reference to some of the industrial or pilot plant systems available in the market to be implemented in the food industry.

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Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Cited by 38 publications

References 52 publications

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Application of High-Power Ultrasound in the Food Industry

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