Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches

Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches

Thawing is the primary step in handling frozen aquatic products, which directly determines their end-product quality. This study firstly constructed a novel thawing method of ultrasound-assisted slightly basic electrolyzed water (UST), and its influences on the physicochemical and histological prope...

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Bibliographic Details
Main Authors: Yufeng Li, Jinsong Wang, Qiao-Hui Zeng, Langhong Wang, Jing Jing Wang, Shaojie Li, Jiahui Zhu, Xin-An Zeng
Format: Article
Language:English
Published: Elsevier 2024-07-01
Series:Ultrasonics Sonochemistry
Subjects:
Shrimp
Ultrasound
Slightly basic electrolyzed water
Thawing
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724001792

Internet

http://www.sciencedirect.com/science/article/pii/S1350417724001792

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