Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

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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Bibliographic Details
Main Authors:	Xuan Ma, Dazhang Yang, Weiqiang Qiu, Jun Mei, Jing Xie
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-12-01
Series:	Frontiers in Nutrition
Subjects:	large yellow croaker multi-frequency ultrasound assisted freezing microstructure flavour attributes myofibrillar protein characteristics
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2021.779546/full

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