Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics.

In the current study, the results of the SS group and the UAS group showed a trend of significant increase in springiness and a trend of significant decrease in the hardness of groups ( p < 0.05) ( Table 1 ) compared to those of the NT group, indicating that the salted tuna fillets became tender.

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Notably, the abundance of DAPs associated with the color change showed a decreasing trend in the UAS vs.

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