The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

Jiping Han,Yingjie Sun,Tao Zhang,Cheng Wang,Lingming Xiong,Yanhong Ma,Yongzhi Zhu,Ruichang Gao,Lin Wang,Ning Jiang

Ultrasonics Sonochemistry（2022）

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摘要

•Freeze-thaw cycles reduced water retention of cooked crayfish.•Ultrasound-assisted alginate oligosaccharide soaking improved water status.•It also mitigated the damage of tissue and reduced ice crystal size.

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关键词

Ultrasound,Alginate Oligosaccharide,Freeze-Thaw Cycle,Crayfish,Water Retention,Myofibrillar Proteins

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