Effects of Different Thawing Methods on the Quality of <i>Micropterus salmoides</i> at Room Temperature

ZHENG Wen; ZHAO Lu; ZHUANG Wenjing; LI Xueyan; CHENG Qianyi; LANG Song; BAO Jianqiang

doi:10.13386/j.issn1002-0306.2023020162

Volume 44 Issue 22

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(22): 311-318. > DOI: 10.13386/j.issn1002-0306.2023020162

ZHENG Wen, ZHAO Lu, ZHUANG Wenjing, et al. Effects of Different Thawing Methods on the Quality of Micropterus salmoides at Room Temperature[J]. Science and Technology of Food Industry, 2023, 44(22): 311−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020162.

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Effects of Different Thawing Methods on the Quality of Micropterus salmoides at Room Temperature

1.
College of Food Science, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Engineering Research Center for Processing and Storage of Aquatic Products, Shanghai 201306, China
3.
Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture (Shanghai), Shanghai 201306, China

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Received Date: February 15, 2023
Available Online: September 17, 2023

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Abstract

Abstract

In order to choose a suitable thawing method for Micropterus salmoides (room temperature thawing, running water thawing, saltwater thawing, ultrasonic static water thawing and ultrasonic running water thawing), this paper took Micropterus salmoides as the research subject. To investigate the effects of different thawing methods on water retention, total volatile base nitrogen (TVB-N), malondialdehyde content, peroxide value, total sulfhydryl content and Ca²⁺-ATPase activity of Micropterus salmoides. At the same time, the changes of texture properties such as hardness, elasticity and adhesion of fish were analyzed. The results showed that the normal temperature thaw 219 min, longest, fish water retention, lipid and protein oxidation was the most serious. Thawing water and salt water thawing time consuming 35 and 55 min, respectively, was the shorter of the normal temperature thaw, but fish water retention, protein oxidation, quality and structure characteristics of the various quality indexes such as the change was still serious. After ultrasonic static water thawing, the fish had better water retention and texture characteristics, and could effectively alleviate the oxidation of fish protein, but the lipid oxidation was more serious. Ultrasonic flow water thawing could complete the thawing of fish within 24 minutes, which was more efficient. Compared with other thawing methods, it could effectively maintain the water retention and texture characteristics of fish, and effectively delay the oxidation of fish protein and lipid. Ultrasonic thawing of frozen water, therefore, Micropterus salmoides had little effect on quality, was the most suitable thawing method.
- Micropterus salmoides,
- thawing method,
- water retention,
- texture,
- oxidation,
- quality

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