文献类型：期刊文献

英文题名：Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

作者：Sun, Qinxiu[1];Kong, Baohua[2];Liu, Shucheng[1];Zheng, Ouyang[1];Zhang, Chao[2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

年份：2021

卷号：141

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000636138600101)、、EI(收录号：20210709935012)、Scopus(收录号：2-s2.0-85100978887)、WOS

基金：This study was supported by the Young Innovative Talents Project of Guangdong General Universities (2020KQNCX028), Doctoral Research Initiation Project of Guangdong Ocean University (R20047), Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW-2019-06), and Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011).

语种：英文

外文关键词：Cyprinus carpio; Ultrasound-assisted thawing; Thawing time; Quality; Microstructure

外文摘要：The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force, colour, water distribution and microstructure) of common carp (Cyprinus carpio) were investigated. The results showed that the thawing time decreased gradually with the increase of ultrasonic power, and the thawing time of ultrasonic thawing at 500 W (UT-500) was the shortest among all the thawing methods (P < 0.05). However, the thawing and cooking losses of UT-500 samples were the largest among all thawed samples, while those of UT-300 samples were the smallest (P < 0.05). In addition, the result of fish colour indicated that UT-300 was beneficial for maintaining the colour of fish muscle after thawing. Low field nuclear magnetic resonance analysis showed that UT-300 effectively reduced the fluidity and loss of immobilised and free water. Microstructure analysis showed that the microstructure of UT-300 sample was more complete than that of other thawing treatment samples. Therefore, appropriate ultrasonic power (300 W) during thawing could accelerate the thawing process of frozen common carp, and maintain its muscle quality.