Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics

Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics

Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on thre...

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Bibliographic Details
Main Authors: Yuke He, Zhou Zhao, Yaogang Wu, Zhiyuan Lu, Caibo Zhao, Juan Xiao, Zhiqiang Guo
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
ultrasound
salting
4D label-free proteomics
yellowfin tuna (<i>Thunnus albacares</i>)
quality
frozen storage
Online Access:https://www.mdpi.com/2304-8158/13/4/525

Internet

https://www.mdpi.com/2304-8158/13/4/525

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