Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics

Abstract

A novel method, simultaneous dual-frequency ultrasound (SDU 20 + 25, 20 + 28, 20 + 40, 20 + 50, 25 + 28, 25 + 40, 25 + 50, 28 + 40, 28 + 50 and 40 + 50 kHz) was proposed to enhance the thawing efficiency of goose meat (GM). The thawing rate, quality properties, water distribution/ migration, and structural characteristics was investigated. Compared with thawing under running water (RW), SDU considerably shortened the thawing time by 17.76–36.06%. The lowest thawing loss (13.36%) and surface hydrophobicity (67.76 μg) were observed for samples treated with SDU 28 + 50 kHz frequency mode. Furthermore, Fourier infrared spectroscopy and LF-NMR data indicated that SDU 28 + 50 kHz treated samples had a more stable secondary protein structure, the lowest free water, and the highest immobilized water, which reduced the migration of water in the GM and, eventually, thawing loss. The microstructure analysis showed that the muscle fibers in SDU 28 + 40 kHz, and 28 + 50 kHz thawed samples had minimal damage, was almost complete and dense, and the gaps between the fibers were tiny. Therefore, compared with control and the other frequency modes, SDU 28 + 50 kHz could notably shorten thawing time and conserve the quality of GM.