This study took frozen hairtail as the research object and used ultrasound with different frequency combinations to thaw the frozen hairtail.The effects of thawing time,thawing loss,steaming loss,water holding capacity,texture characteristics,color,malondialdehyde(MDA)content and total thiol content.were studied.The experimental results showed that multi-frequency ultrasound assisted thawing treatment,in comparison to static water thawing,was demonstrated to be capable of shortening the thawing time of frozen hairtail,decreasing its thawing loss rate and steaming loss rate,and thus allowing it to maintain a better fish meat quality.Among different combinations of ultrasonic frequencies,the multi-frequency(22/40/28 kHz)treatment group showed the best results,with a shortened thawing time of 182 seconds compared to static water.The thawing loss rate and cooking loss rate decreased by 1.38％and 4.95％,respectively.The MDA value and total thiol value of the samples thawed with other ultrasound frequency combinations were also relatively better,with values of 31.4 nmol/g and 0.033 mmol/g prot.It can be seen that this thawing method had a small impact on the quality of frozen hairtail meat and was an effective thawing method to accelerate the thawing process and improved the quality characteristics of frozen hairtail.
维普
万方数据