Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)
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 challen...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-12-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.779546/full |
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| author | Xuan Ma Dazhang Yang Dazhang Yang Dazhang Yang Dazhang Yang Weiqiang Qiu Weiqiang Qiu Weiqiang Qiu Weiqiang Qiu Jun Mei Jun Mei Jun Mei Jun Mei Jing Xie Jing Xie Jing Xie Jing Xie |
| author_facet | Xuan Ma Dazhang Yang Dazhang Yang Dazhang Yang Dazhang Yang Weiqiang Qiu Weiqiang Qiu Weiqiang Qiu Weiqiang Qiu Jun Mei Jun Mei Jun Mei Jun Mei Jing Xie Jing Xie Jing Xie Jing Xie |
| author_sort | Xuan Ma |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T22:01:43Z |
| format | Article |
| id | doaj.art-e7999c3cb659416fb86c05aaecc632a8 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-22T22:01:43Z |
| publishDate | 2021-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-e7999c3cb659416fb86c05aaecc632a82022-12-21T18:11:06ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-12-01810.3389/fnut.2021.779546779546Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)Xuan Ma0Dazhang Yang1Dazhang Yang2Dazhang Yang3Dazhang Yang4Weiqiang Qiu5Weiqiang Qiu6Weiqiang Qiu7Weiqiang Qiu8Jun Mei9Jun Mei10Jun Mei11Jun Mei12Jing Xie13Jing Xie14Jing Xie15Jing Xie16College of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaNational Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, ChinaShanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, ChinaShanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaNational Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, ChinaShanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, ChinaShanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaNational Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, ChinaShanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, ChinaShanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaNational Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, ChinaShanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, ChinaShanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, ChinaThe 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.https://www.frontiersin.org/articles/10.3389/fnut.2021.779546/fulllarge yellow croakermulti-frequency ultrasound assisted freezingmicrostructureflavour attributesmyofibrillar protein characteristics |
| spellingShingle | Xuan Ma Dazhang Yang Dazhang Yang Dazhang Yang Dazhang Yang Weiqiang Qiu Weiqiang Qiu Weiqiang Qiu Weiqiang Qiu Jun Mei Jun Mei Jun Mei Jun Mei Jing Xie Jing Xie Jing Xie Jing Xie Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea) Frontiers in Nutrition large yellow croaker multi-frequency ultrasound assisted freezing microstructure flavour attributes myofibrillar protein characteristics |
| title | Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea) |
| title_full | Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea) |
| title_fullStr | Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea) |
| title_full_unstemmed | Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea) |
| title_short | Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea) |
| title_sort | influence of multifrequency ultrasound assisted freezing on the flavour attributes and myofibrillar protein characteristics of cultured large yellow croaker larimichthys crocea |
| topic | large yellow croaker multi-frequency ultrasound assisted freezing microstructure flavour attributes myofibrillar protein characteristics |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.779546/full |
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