Influence of Thawing Methods on Thawing Efficiency and Quality of Pseudosciaena crocea
OUYANG Jie1,2, NI Jin1,2, WU Jinting2, SHEN Jian1,2,*
1.Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Chinese Academy of Fishery Sciences, National R＆D Branch Center For Aquatic Product Processing Equipment, Shanghai 200092, China; 2.Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China
Abstract：For the purpose of finding the most suitable thawing method for frozen fish, this research was executed to
compare the influences of four different thawing methods including natural thawing, running water thawing, low temperature
thawing and microwave thawing on the thawing efficiency and quality of frozen Pseudosciaena crocea. Changes in thawing
time, central temperature, water-holding capacity, the oxidation degree of protein and fat, and springiness were analyzed among
different thawing methods. The results showed that low temperature thawing took the longest time but provided the best quality
maintenance, while microwave thawing, although exhibiting the highest thawing speed and best heating uniformity, caused
the highest oxidation degree of protein and fat, and worst water-holding capacity and springiness. Running water thawing was
faster than low temperature thawing and could also well maintain the quality of Pseudosciaena crocea.
