Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

•Ultrasound immersion freezing (UIF) at 175 W was better to maintain the fish quality.•Ultrasonic power less than 175 W minimized the change in protein primary structure.•UIF at 175 W had no obvious influence on protein secondary and tertiary structures.•Samples frozen by UIF at 175 W had high prote...

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Veröffentlicht in:	Ultrasonics sonochemistry 2019-06, Vol.54 (C), p.311-320
Hauptverfasser:	Sun, Qinxiu, Chen, Qian, Xia, Xiufang, Kong, Baohua, Diao, Xinping
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Carps Common carp (Cyprinus carpio) Fish Proteins - chemistry Food Quality Freezing Hydrophobic and Hydrophilic Interactions Muscle microstructure Protein Stability Protein structure Protein Structure, Secondary Protein thermal stability Ultrasonic Waves Ultrasound
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