High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility

Food Res Int. 2024 Jun:186:114363. doi: 10.1016/j.foodres.2024.114363. Epub 2024 Apr 18.

Abstract

This study evaluates the impact of high-intensity ultrasound (HIU) on the physicochemical properties and in-vitro digestibility of Atlantic cod (Gadus morhua). Various ultrasound durations (0-60 min) were applied to assess changes in color attributes, total antioxidant capacity (TAC), total flavonoid content (TFC), total phenolic content (TPC), total protein content, and in-vitro protein digestibility (IVPD). Results indicated HIU maximumly increased TAC, TFC, TPC, and peptide content before digestion by 7.28 % (US60), 3.00 % (US30), 32.43 % (US10), and 18.93 % (US60), respectively. While HIU reduced total protein content, it enhanced IVPD by up to 12.24 % (US30). Color attributes electron microscopy reflected structural changes in the cod samples, suggesting the effectiveness of HIU in altering protein structures. These findings highlight HIU's potential as a non-thermal technique for improving the sensory and nutritional quality of Atlantic cod, offering valuable insights for the seafood processing industry and consumers.

Keywords: Atlantic Cod; High-intensity ultrasound; In-vitro protein digestibility; Physicochemical properties; Seafood processing technology.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antioxidants* / analysis
  • Antioxidants* / chemistry
  • Color
  • Digestion*
  • Flavonoids / analysis
  • Food Handling* / methods
  • Gadus morhua* / metabolism
  • Nutrients / analysis
  • Nutritive Value*
  • Phenols / analysis
  • Seafood* / analysis
  • Taste
  • Ultrasonic Waves

Substances

  • Antioxidants
  • Phenols
  • Flavonoids