Mitigation of Mechanical Damage and Protein Deterioration in Giant River Prawn (Macrobrachium Rosenbergii) by Multi-Frequency Ultrasound-Assisted Immersion Freezing

Abstract

In order to investigate the effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) on the meat quality of Macrobrachium rosenbergii, tail meat was subjected to different MUIF treatments respectively, namely 20 + 40 kHz (MUIF-20+40), 20 + 60 kHz (MUIF-20+60), 40 + 60 kHz (MUIF-40+60) and 20 + 40 + 60 kHz (MUIF-20+40+60), and the immersion freezing (IF) as control. Results showed that average diameter of ice crystals was 28 μm in IF, and that was only 8 μm in MUIF-20+40+60. When compared to IF, MUIF alleviated oxidative deterioration of lipids and proteins, but only at higher ultrasound frequency (MUIF-40+60; MUIF-20+40+60). Similarly, protein denaturation was inhibited in MUIF (except for MUIF-20+40). Transmission electron microscopy showed greater distortion of the ultrastructural components in IF, MUIF-40+60, and MUIF-20+40+60, suggested by bended Z-line. In conclusion, MUIF can be an effective strategy to mitigate mechanical damage and protein deterioration in the meat of Macrobrachium rosenbergii.

Keywords: Multi-frequency ultrasound-assisted immersion freezing (MUIF), Giant river prawn, Ice crystals, Oxidative deterioration, Ultrastructure, myofibrillar protein