Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle.

The results showed that GO-RT and GM-RT can significantly improve the thawing efficiency while effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining good quality of thawed fish meat. This article is protected by copyright. All rights reserved.