Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound

In order to improve the quality of thawed cod fillets and minimize impact processing, an extended hydration phase is applied in fishery product industry recover water lost during freezing thawing. Such long phases not only compromise productivity, but increase chances microbial growth fish. Ultrasound (US) a technology that could reduce these times, thanks its capacity mass-transfer processes, thereby limiting development fish microbiota. This investigation studies effect different US intensities (25 kHz, 29.4 W/kg 2.9 W/kg, 113.7 15.3 W) on weight gain (WG) process fillets. The influence medium's pH (from 8.5 10.5) combination with was likewise evaluated. Microbiological sensory analyses were carried out at end evaluate impact. higher power, lower WG. produced highest increments WG (18.6%), reducing time by 33% achieving same values as control samples. controlled permitted shorten additional day, also led improved comparison Sensorial indicated after 5 d hydration, Quality Index Method (QIM) better than those obtained for samples 7 d. Specifically, color gaping sensorial attributes protected application US.