Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

Abstract

This study investigated the impact of multi-frequency ultrasound-assisted (20/28/40 kHz) thawing (MUAT) at different power levels (195, 220, 245, and 270 W, respectively) on the flesh quality and protein stability of large yellow croakers. Compared with flowing water thawing (FWT) and the other MUAT sample, flesh quality results indicated that the MUAT-220 W significantly reduced (p < 0.05) thawing loss, total volatile base nitrogen (TVB-N), total free amino acids (FAAs) and thiobarbituric acid reactive substances (TBARS). Low-field nuclear magnetic resonance (LF-NMR) spectroscopy indicated that MUAT-220 W samples had higher immobilized water content and lower free water content. In addition, the MUAT-220 W sample contained higher sulfhydryl and lower carbonyl contents compared to the FWT sample. Secondary and tertiary structural results of myofibrillar proteins (MPs) showed that MUAT-220 W significantly reduced thawing damage to MPs. Therefore, MUAT-220 W improved the quality and protein stability of the large yellow croaker during the defrosting process.