文献类型：期刊文献

英文题名：Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle

作者：Zhang, Chao[1];Sun, Qinxiu[2];Chen, Qian[1];Liu, Qian[1];Kong, Baohua[1]

机构：[1]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Guangdong, Peoples R China

年份：2021

卷号：86

期号：5

起止页码：1692

外文期刊名：JOURNAL OF FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:000641957400001)、、Scopus(收录号：2-s2.0-85104811847)、WOS

基金：Heilongjiang Provincial Science and Technology Department, Grant/Award Number: 2019ZX07B03

语种：英文

外文关键词：chicken breast; myofibrillar protein; physicochemical property; protein structure; ultrasound‐ assisted immersion thawing

外文摘要：This study evaluated the effect of air thawing (AT), water thawing (WT), and ultrasound-assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the thawing rate, physicochemical properties, and protein structure of chicken breast muscle (pectoralis), and the weight of each sample was approximately 106 +/- 3 g. UT shortened the total thawing time and decreased the cutting force with increasing ultrasound power. Additionally, UT at 300 W (UT-300) remarkably reduced the thawing and cooking losses of the samples compared to AT, WT, and other UT powers (p < 0.05). Low-field nuclear magnetic resonance spectroscopy showed that the T-21 and T-22 of the UT-300 samples were shorter than those of the AT and WT samples (p < 0.05), which revealed that UT-300 reduced the mobility and losses of both immobilized and free water. Moreover, UT-300 remarkably reduced the damage to the myofibrillar protein (MP) structure. Overall, with appropriate ultrasonic power, the thawing rate increased and changes in the MP structure were reduced. Practical Application This study found that compared to that of AT samples, the thawing time of the UT-300 samples markedly decreased by 57%. In addition, UT-300 could reduce the damage to the myofibrillar protein structure, which was very beneficial for further processing of frozen foods.