Abstract
The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.
Highlights
Large yellow croaker (Larimichthys crocea) is an important marine cultured fish that is widely distributed in China
This study evaluated the changes in total volatile basic nitrogen (TVB-N), scanning electron microscopy (SEM) observations, flavour attributes, free amino acids (FAAs), and myofibrillar proteins (MPs) characteristics of large yellow croaker samples frozen by multifrequency ultrasound
This study investigated the influence of multifrequency ultrasonic treatments on the flavour attributes and MP characteristics of large yellow croaker
Summary
Large yellow croaker (Larimichthys crocea) is an important marine cultured fish that is widely distributed in China. Slow freezing generates large and uneven extracellular ice crystals, which can damage the muscle structure and decrease the quality of the food [3]. Several innovative and emerging freezing techniques have been used to provide a promising means to optimise the crystallisation of frozen fish. These techniques, including radio frequency-assisted freezing [4], high-pressure freezing [5], and ultrasound-assisted freezing (UAF) [6,7,8,9,10,11] can change the nucleation, nucleation rate, and crystal growth of food substrates during freezing
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