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 flavonoi...