Abstract
The effect of ultrasound thawing with different frequencies and working modes, including mono-, dual- and tri-frequency, on the physicochemical quality, water holding capacity, microbial evaluation, microstructure, as well as moisture migration and distribution of quick-frozen small yellow croaker (Larimichthys polyactis) were evaluated. The results showed that the quality of samples thawed by sequential ultrasound working modes was higher than that of the simultaneous ultrasound and mono-frequency ultrasound working modes. Specifically, the samples thawed by combined dual-frequency sequential ultrasound (DSEU) at 20/40 kHz was close to fresh samples, which had better physicochemical quality (higher hardness, springiness, resilience, chewiness and lower TVB-N values, TBARS values, K-values), water-holding capacity (lower thawing loss and cooking loss), and microstructure, higher immobilized water content, lower free water content, and less microbial colonies, compared with other ultrasonically thawed samples. Therefore, the DSEU at 20/40 kHz can improve the quality of the samples better than other thawing methods.
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