The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
To improve the quality of cooked and frozen crayfish after repeated freeze–thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722003558 |
| _version_ | 1797956243054133248 |
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| author | Jiping Han Yingjie Sun Tao Zhang Cheng Wang Lingming Xiong Yanhong Ma Yongzhi Zhu Ruichang Gao Lin Wang Ning Jiang |
| author_facet | Jiping Han Yingjie Sun Tao Zhang Cheng Wang Lingming Xiong Yanhong Ma Yongzhi Zhu Ruichang Gao Lin Wang Ning Jiang |
| author_sort | Jiping Han |
| collection | DOAJ |
| description | To improve the quality of cooked and frozen crayfish after repeated freeze–thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47 % higher than the untreated samples. Low-field nuclear magnetic resonance confirmed that mobile water (T22) in the samples after 5 times of freeze–thaw cycles was reduced by 13.02 % and 29.34 % with AUS and without treatment, correspondingly; and with AUS and without treatment, average size of the ice crystals was around 90.26 μm2 and 113.73 μm2, and average diameter of the ice crystals was 5.83 μm and 8.14 μm, respectively; furthermore, it enhanced the solubility and zeta potential, lowered the surface hydrophobicity, reduced the particle size, and maintained the secondary and tertiary structures of myofibrillar protein (MP) after repeated freeze-thawing. Gel electrophoresis revealed that the AUS treatment mitigated the denaturation of MPs. Scanning electron microscopy revealed that the AUS treatment preserved the structure of the tissue. These findings demonstrated that the AUS treatment could enhance the water retention and physicochemical properties of protein within aquatic meat products during temperature fluctuations.. |
| first_indexed | 2024-04-10T23:47:03Z |
| format | Article |
| id | doaj.art-78a0bf77dae64567b042ea43c96388f8 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-10T23:47:03Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-78a0bf77dae64567b042ea43c96388f82023-01-11T04:27:51ZengElsevierUltrasonics Sonochemistry1350-41772023-01-0192106259The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cyclesJiping Han0Yingjie Sun1Tao Zhang2Cheng Wang3Lingming Xiong4Yanhong Ma5Yongzhi Zhu6Ruichang Gao7Lin Wang8Ning Jiang9Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, ChinaInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, ChinaCollege of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210014, China; Corresponding authors.Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, ChinaInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, ChinaInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, ChinaInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, ChinaCollege of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, ChinaCollege of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, ChinaInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas, Nanjing 210014, China; Corresponding authors.To improve the quality of cooked and frozen crayfish after repeated freeze–thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47 % higher than the untreated samples. Low-field nuclear magnetic resonance confirmed that mobile water (T22) in the samples after 5 times of freeze–thaw cycles was reduced by 13.02 % and 29.34 % with AUS and without treatment, correspondingly; and with AUS and without treatment, average size of the ice crystals was around 90.26 μm2 and 113.73 μm2, and average diameter of the ice crystals was 5.83 μm and 8.14 μm, respectively; furthermore, it enhanced the solubility and zeta potential, lowered the surface hydrophobicity, reduced the particle size, and maintained the secondary and tertiary structures of myofibrillar protein (MP) after repeated freeze-thawing. Gel electrophoresis revealed that the AUS treatment mitigated the denaturation of MPs. Scanning electron microscopy revealed that the AUS treatment preserved the structure of the tissue. These findings demonstrated that the AUS treatment could enhance the water retention and physicochemical properties of protein within aquatic meat products during temperature fluctuations..http://www.sciencedirect.com/science/article/pii/S1350417722003558UltrasoundAlginate OligosaccharideFreeze-Thaw CycleCrayfishWater RetentionMyofibrillar Proteins |
| spellingShingle | Jiping Han Yingjie Sun Tao Zhang Cheng Wang Lingming Xiong Yanhong Ma Yongzhi Zhu Ruichang Gao Lin Wang Ning Jiang The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles Ultrasonics Sonochemistry Ultrasound Alginate Oligosaccharide Freeze-Thaw Cycle Crayfish Water Retention Myofibrillar Proteins |
| title | The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles |
| title_full | The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles |
| title_fullStr | The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles |
| title_full_unstemmed | The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles |
| title_short | The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles |
| title_sort | preservable effects of ultrasound assisted alginate oligosaccharide soaking on cooked crayfish subjected to freeze thaw cycles |
| topic | Ultrasound Alginate Oligosaccharide Freeze-Thaw Cycle Crayfish Water Retention Myofibrillar Proteins |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722003558 |
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