Effect of different thawing methods on the quality of little yellow croaker
MA Yifei1, LIU Huan1, SHAN Qianyi4, REN Shan5, BAO Jianqiang1,2,3*
1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China) 3(Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products(Shanghai), Shanghai 201306, China) 4(Shanghai Institute of Quality Supervision and Inspection Technology, National Food Quality Supervision and Inspection Center, Shanghai 200233, China) 5(Beijing Four Seasons Chase Investment Group Sheyang Food Co. Ltd., Sheyang 224300, China)
Abstract: In this study, five different thawing methods, including low-temperature air thawing, water soaking thawing, flowing water thawing, microwave thawing and ultrasonic thawing, were individually used to thaw frozen fish.The fish was treated with two different freezing methods, ordinary freezing and liquid immersion rapid freezing.The thawing time, color, pH, texture, malondialdehyde (MDA) content, sufhydryl content and other indexes of thawed fish were measured and compared.And the texture indexes such as the hardness and chewiness of fish meat after thawing were measured.The results showed that the microwave thawing rate was the fastest among the five thawing methods, and the low-temperature air thawing rate was the slowest.For little yellow croaker treated with quick freezing and ordinary freezing, ultrasonic thawing could effectively maintain the quality of the fish after thawing.
马翼飞,刘欢,单钱艺,等. 不同解冻方式对小黄鱼品质的影响[J]. 食品与发酵工业, 2021, 47(1): 222-228.
MA Yifei,LIU Huan,SHAN Qianyi,et al. Effect of different thawing methods on the quality of little yellow croaker[J]. Food and Fermentation Industries, 2021, 47(1): 222-228.
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2021, Vol. 47 
