The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

Dongni Li; Huanhuan Zhao; Aliyu Idris Muhammad; Luyao Song; Mingming Guo; Donghong Liu

doi:10.1016/j.foodchem.2020.126614

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

Food Chem. 2020 Aug 1:320:126614. doi: 10.1016/j.foodchem.2020.126614. Epub 2020 Mar 14.

Authors

Dongni Li¹, Huanhuan Zhao¹, Aliyu Idris Muhammad², Luyao Song¹, Mingming Guo³, Donghong Liu⁴

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano. P.M.B 3011, Kano, Nigeria.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: dhliu@zju.edu.cn.

PMID: 32208187
DOI: 10.1016/j.foodchem.2020.126614

Abstract

Effects of ultrasound-assisted thawing (UAT), air thawing (AT) and water immersion thawing (WIT) on the quality of slow freezing (SF)/fast freezing (FF) bighead carp (Aristichthys nobilis) fillets were investigated. The thawing time of AT, WIT and UAT were 138, 30 and 12 min, respectively, indicating that UAT improved the thawing efficiency. UAT maintained the color and pH, and inhibited the lipid oxidation of SF/FF samples. For SF samples, thawing methods did not affect water retention and muscle structure. However, massive water loss and muscle destruction were observed in FF-WIT and FF-UAT samples. The AT did not produce any structural muscle damage; instead, it maintained the water retention in FF samples and prevented the FF fish fillets from massive water loss. No significant difference in the primary protein structure was observed among all samples. UAT can be an alternative strategy to the traditional thawing of SF fish fillets.

Keywords: Bighead carp (Aristichthys nobilis); Fast freezing; Fish microstructure; Fish water holding capacity; Ultrasound-assisted thawing.

Publication types

Comparative Study

MeSH terms

Animals
Carps*
Cyprinidae
Freezing
Time Factors
Ultrasonics
Water

Substances

Water