Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure

[Display omitted] •Ultrasonic-assisted thawing significantly reduced the thawing time of frozen beef.•Product quality was improved by 22 and 22/33 kHz of ultrasonic-assisted thawing.•Frozen beef thawed by these frequency modes can retain more immobilized water.•These frequency modes thawed frozen be...

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Veröffentlicht in:	Food research international 2022-07, Vol.157, p.111484-111484, Article 111484
Hauptverfasser:	Wu, Bengang, Qiu, Chengcheng, Guo, Yiting, Zhang, Chunhong, Guo, Xiuyu, Bouhile, Yasmine, Ma, Haile
Format:	Artikel
Sprache:	eng
Schlagworte:	beef food research Frequency modes Frozen beef industry Microstructure muscles Quality properties ultrasonic treatment Ultrasonic-assisted thawing
Online-Zugang:	Volltext
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