Food research international | 2021
Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi.
Abstract
The effects of ultrasound-assisted thawing (at ultrasonic frequencies of 45, 80 and 100\xa0kHz) and water immersion thawing on gelling and 3D printing properties of silver carp surimi were examined. Ultrasound-assisted thawing (UT) can save 13.5%~40.4% time, and high ultrasonic frequency (80\xa0kHz and 100\xa0kHz) did not cause high thawing loss. Thawing at higher ultrasonic frequency could reduce the damage of the secondary and tertiary structure of myofibrillar proteins. No significant differences were observed for the main relaxation component (T22) and its peak area proportion (P22), and rheological properties, resulting in similar printing performance. After steam heating, cuboid samples in UT-100\xa0kHz group kept the best geometrical shapes and had the highest hardness, springiness, and chewiness. Thus, ultrasound-assisted thawing provides a promising thawing method in food materials of 3D printing.