| 作成者 |
|
|
|
|
|
|
|
|
|
| 本文言語 |
|
| 出版者 |
|
| 発行日 |
|
| 収録物名 |
|
| 巻 |
|
| 開始ページ |
|
| 終了ページ |
|
| 会議情報 |
|
| 出版タイプ |
|
| アクセス権 |
|
| Crossref DOI |
|
| 権利関係 |
|
| 権利関係 |
|
| 概要 |
This study investigates the physicochemical and microstructural changes in skipjack tuna subjected to ultrasound-assisted osmotic dehydration (US-OD). Results revealed that US-OD significantly reduced... moisture content, with the greatest reduction observed at 28 kHz for 30 minutes. True density and ash content increased with longer ultrasound application, indicating higher salt infusion. While pH decreased after brining due to protein denaturation, ultrasound frequency and duration had no significant effect on it. Firmness increased with longer application time, attributed to salt-induced protein aggregation. Color lightness decreased due to water loss, but changes were not statistically influenced by ultrasound parameters. Scanning electron microscopy showed that higher frequency and longer duration caused more extensive muscle fiber disruption, increased myofibrillar gaps, and collagen denaturation. These findings suggest that US-OD effectively enhances mass transfer in tuna, with ultrasound frequency and application time playing key roles in determining the extent of structural and compositional changes in the product.続きを見る
|
Mendeley出力
2025_p1151