109125 20230519145426.0 doi 10.1016/j.foodcont.2020.107606 sideral 124765 ART-2021-124765 eng Antunes-Rohling, A. Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound 2021 Access copy available to the general public Unrestricted In order to improve the quality of thawed cod fillets and minimize the impact of processing, an extended hydration phase is applied in the fishery product industry in order to recover the water lost during freezing and thawing. Such long phases not only compromise productivity, but increase the chances of microbial growth in fish. Ultrasound (US) is a technology that could reduce these long hydration times, thanks to its capacity to improve mass-transfer processes, thereby limiting the development of fish microbiota. This investigation studies the effect of different US intensities (25 kHz, 29.4 W/kg to 2.9 W/kg, 113.7 to 15.3 W) on weight gain (WG) in the hydration process of cod fillets. The influence of the hydration medium's pH (from pH 8.5 to 10.5) in combination with US was likewise evaluated. Microbiological and sensory analyses were carried out at the end of the hydration process in order to evaluate its impact. The higher the applied US power, the lower was the WG. US intensities of 2.9 W/kg produced the highest increments in WG (18.6%), reducing hydration time by 33% and thereby achieving the same hydration values as in control samples. The combination of US with a controlled pH of 8.5 permitted to shorten hydration time by an additional day, and also led to improved microbial quality in comparison with control samples. Sensorial analyses indicated that after 5 d of hydration, Quality Index Method (QIM) values were better than those obtained for control samples after 5 and 7 d. Specifically, color and gaping were the sensorial attributes of cod fillets better protected with the application of US. info:eu-repo/grantAgreement/ES/DGA/INNOVA-A1-044-15 info:eu-repo/grantAgreement/EC/H2020/767839/EU/ECO-INNOVATIVE PROCESSING TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISH PRODUCTS/ULTRAFISH This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 767839-ULTRAFISH info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.652 2021 FOOD SCIENCE & TECHNOLOGY 20 / 144 = 0.139 2021 Q1 T1 1.083 2021 Food Science 2021 Q1 Biotechnology 2021 Q1 9.3 2021 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Astráin-Redín, L. Universidad de Zaragoza (orcid)0000-0003-1002-5458 Calanche-Morales, J.B. Universidad de Zaragoza (orcid)0000-0001-9660-8579 Marquina, P. Universidad de Zaragoza (orcid)0000-0002-1905-5883 Beltrán, J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Cebrián, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 Álvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 121 (2021), 107606 [10 pp.] Food control Food Control 0956-7135 898685 http://zaguan.unizar.es/record/109125/files/texto_completo.pdf Postprint 552728 http://zaguan.unizar.es/record/109125/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:109125 articulos driver 2023-05-18-14:12:47 ARTICLE