High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility.

• Published in: Food Research International
• Main Authors: Dong, Xin, Raghavan, Vijaya
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier Science 2024
• Subjects: Atlantic Cod; High-intensity ultrasound; In-vitro protein digestibility; Physicochemical properties; Seafood processing technology; Tac; atlantic cod; Gadus morhua
• Online Access: https://doi.org/10.1016/j.foodres.2024.114363; https://pubmed.ncbi.nlm.nih.gov/38729725

This study evaluates the impact of high-intensity ultrasound (HIU) on the physicochemical properties and in-vitro digestibility of Atlantic cod (Gadus morhua). Various ultrasound durations (0-60 min) were applied to assess changes in color attributes, total antioxidant capacity (TAC), total flavonoid content (TFC), total phenolic content (TPC), total protein content, and in-vitro protein digestibility (IVPD). Results indicated HIU maximumly increased TAC, TFC, TPC, and peptide content before digestion by 7.28 % (US60), 3.00 % (US30), 32.43 % (US10), and 18.93 % (US60), respectively. While HIU reduced total protein content, it enhanced IVPD by up to 12.24 % (US30). Color attributes electron microscopy reflected structural changes in the cod samples, suggesting the effectiveness of HIU in altering protein structures. These findings highlight HIU's potential as a non-thermal technique for improving the sensory and nutritional quality of Atlantic cod, offering valuable insights for the seafood processing industry and consumers.