The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

The application and research of power ultrasound (PU) have rarely been reported in aquatic products processing. This study evaluates the effects of PU on the freezing rate, physicochemical properties, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella) at various power densities and time intervals during both marination and immersion freezing (IF). The results show that the application of PU at 0.38 W/cm2 and above...