Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on
the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels …

The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-
FT) freeze–thaw pretreatments were evaluated for improving drying kinetics and quality …

This study investigated the effects of thawing methods on the thermal stability and structure
of myofibrillar protein (MP) from porcine longissimus dorsi. DSC was used to evaluate the …

The effects of ultrasound with different powers (0-500 W) on the structure and stability of
protein from sea cucumber gonad were investigated, according to the changes in …

Abstract Changes in quality, protein structure and oxidative reactions of quick-frozen pork
patties (after− 30° C, 30 min), which were frozen at− 8° C,− 18° C,− 25° C,− 8/− 18° C (stored …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

The change in quality of quick-frozen patties containing different amounts of added fat (0%,
5%, 10%, 15%, and 20%) under different freeze-thaw (FT) cycles (a FT cycle was performed …

Freezing is one of the most efficient preservation approaches applied to food products and
thawing is the reverse process of freezing. However, traditional freezing/thawing methods …