The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
Abstract
Effects of ultrasound-assisted thawing (UAT), air thawing (AT) and water immersion thawing (WIT) on the quality of slow freezing (SF)/fast freezing (FF) bighead carp (Aristichthys nobilis) fillets were investigated. The thawing time of AT, WIT and UAT were 138, 30 and 12 min, respectively, indicating that UAT improved the thawing efficiency. UAT maintained the color and pH, and inhibited the lipid oxidation of SF/FF samples. For SF samples,...
Paper Details
Title
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
Published Date
Aug 1, 2020
Journal
Volume
320
Pages
126614 - 126614
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