Effect of ultrasonic thawing on protein properties and muscle quality of Bonito.

The effect of ultrasonic power (UP) treatment on muscle quality and properties of myofibrillar protein (MP) was investigated. Six ultrasonic powers (0, 160, 200, 240, 280, and 320 W) were used to thawing Bonito fillets. Raman spectra, protein solubility, surface hydrophobicity, and sulfhydryl (SH) groups were used to research the secondary and tertiary structure of protein. Water migration was studied using Low‐field NMR. Microscopic structural was performed to observe the fiber state. The results showed that 280 W can keep protein stability compared with other thawing powers. The cooking loss had no significant difference (p >.05) in all samples. The thawing loss was reduced by ultrasonic treatment. In addition, the myofibril surface was smoother and no fracture at 280W. Meanwhile, the intracellular water was maintained stably. Therefore, appropriate ultrasonic power might be an alternative method to enhance the properties of the MP and the quality of meat during the thawing. Practical applications: In recent years, new thawing methods have been found by more and more researchers, so it is important for frozen food to thawing. In this work, different ultrasonic powers were used to explore protein stability and moisture migration during thawing bonito. The protein structure is more stable. [ABSTRACT FROM AUTHOR]