{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:11:50Z","timestamp":1792804310537,"version":"4.5.0"},"reference-count":38,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2022,10,18]],"date-time":"2022-10-18T00:00:00Z","timestamp":1666051200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"The National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32001635"],"award-info":[{"award-number":["32001635"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"The National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["KJQN202100513"],"award-info":[{"award-number":["KJQN202100513"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"The National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["20XLB024"],"award-info":[{"award-number":["20XLB024"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"The Science and Technology Research Program of Chongqing Municipal Education Commission","award":["32001635"],"award-info":[{"award-number":["32001635"]}],"id":[{"id":"https:\/\/ror.org\/031nm5713","id-type":"ROR","asserted-by":"crossref"}]},{"name":"The Science and Technology Research Program of Chongqing Municipal Education Commission","award":["KJQN202100513"],"award-info":[{"award-number":["KJQN202100513"]}],"id":[{"id":"https:\/\/ror.org\/031nm5713","id-type":"ROR","asserted-by":"crossref"}]},{"name":"The Science and Technology Research Program of Chongqing Municipal Education Commission","award":["20XLB024"],"award-info":[{"award-number":["20XLB024"]}],"id":[{"id":"https:\/\/ror.org\/031nm5713","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Doctoral Startup Fund of Chongqing Normal University","award":["32001635"],"award-info":[{"award-number":["32001635"]}],"id":[{"id":"https:\/\/ror.org\/01dcw5w74","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Doctoral Startup Fund of Chongqing Normal University","award":["KJQN202100513"],"award-info":[{"award-number":["KJQN202100513"]}],"id":[{"id":"https:\/\/ror.org\/01dcw5w74","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Doctoral Startup Fund of Chongqing Normal University","award":["20XLB024"],"award-info":[{"award-number":["20XLB024"]}],"id":[{"id":"https:\/\/ror.org\/01dcw5w74","id-type":"ROR","asserted-by":"crossref"}]},{"name":"the Analysis and Testing Center of Chongqing University","award":["32001635"],"award-info":[{"award-number":["32001635"]}],"id":[{"id":"https:\/\/ror.org\/023rhb549","id-type":"ROR","asserted-by":"crossref"}]},{"name":"the Analysis and Testing Center of Chongqing University","award":["KJQN202100513"],"award-info":[{"award-number":["KJQN202100513"]}],"id":[{"id":"https:\/\/ror.org\/023rhb549","id-type":"ROR","asserted-by":"crossref"}]},{"name":"the Analysis and Testing Center of Chongqing University","award":["20XLB024"],"award-info":[{"award-number":["20XLB024"]}],"id":[{"id":"https:\/\/ror.org\/023rhb549","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the comparison effects of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power, immersion freezing (IF), and air freezing (AF) on the protein thermal stability, protein structure, and physicochemical properties of adductor muscle of scallop (Argopecten irradians) (AMS) during frozen storage were investigated. Principal component analysis and the Taylor diagram were used to comprehensively analyze all the indicators tested. The results showed that the UIF at 150 W (UIF-150) treatment was the most effective way to delay the quality deterioration of AMS during 90-day frozen storage. This was mainly because, compared to AF and IF treatments, UIF-150 treatment more effectively minimized the changes in the primary, secondary and tertiary structures of myofibrillar proteins, and it preserved the protein thermal stability of AMS by producing small and regular ice crystals in the AMS tissue during the freezing process. Moreover, the results of physicochemical properties indicated that UIF-150 treatment significantly inhibited the fat oxidation and microbiological activities of frozen AMS, and it finally maintained the microstructure and texture of AMS during frozen storage. Overall, UIF-150 has potential industrial application prospects in the rapid freezing and quality preservation of scallops.<\/jats:p>","DOI":"10.3390\/foods11203247","type":"journal-article","created":{"date-parts":[[2022,10,18]],"date-time":"2022-10-18T00:31:01Z","timestamp":1666053061000},"page":"3247","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage"],"prefix":"10.3390","volume":"11","author":[{"given":"Bing","family":"Liu","sequence":"first","affiliation":[{"name":"Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"You-Lin","family":"Liao","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang-Liang","family":"Jiang","sequence":"additional","affiliation":[{"name":"School of Geography and Tourism, Chongqing Normal University, Chongqing 401331, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miao-Miao","family":"Chen","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shan-Bin","family":"Yang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1016\/j.foodchem.2019.05.133","article-title":"Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle","volume":"295","author":"Xie","year":"2019","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Wu, Z.X., Fan, Y.C., Guo, C., Liu, Y.X., Li, D.Y., Jiang, P.F., Qin, L., Bai, Y.H., and Zhou, D.Y. 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