Effect of Multi-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Myofibrillar Protein Structure of Sea Bass (Lateolabrax Maculatus)
Kun Yang, Chuhan Bian, Yixuan Dong, Jun Mei, Jing Xie
Topics & Concepts
LateolabraxSea bassBass (fish)ChewinessChemistryTBARSMyofibrilCreamingFood scienceFisheryEmulsionBiologyBiochemistryFish <Actinopterygii>Oxidative stressLipid peroxidationMeat and Animal Product QualityAquaculture Nutrition and GrowthFood Quality and Safety Studies