Zhou Peng-Cheng, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306 China.
Food Sci Biotechnol. 2021 Aug 29;30(9):1213-1223. doi: 10.1007/s10068-021-00966-0. eCollection 2021 Sep.
Five thawing methods such as flow water thawing, ultrasonic flowing water thawing, air thawing, microwave thawing and low temperature thawing were used, and the physical, chemical properties and structure of mackerels after thawing were assessed. The results showed that the low temperature thawing had the best water retention, lower protein and fat oxidation. The microwave thawing had the shortest thawing time, but uneven heating leads to partial maturation. Air thawing prolonged exposure to air leads to high levels of protein and fat oxidation. The flow water thawing had better water retention than that of the ultrasonic flowing water thawing, only the thawing time was slightly longer than that of the ultrasonic flowing water thawing. In general, the low temperature thawing performed well after thawing. The flow water thawing used only 1/43 of the low temperature thawing's elapsed time after sacrificing some acceptable qualities. Thus, flow water thawing is more suitable for thawing frozen mackerel.
采用流水解冻、超声流水解冻、空气解冻、微波解冻和低温解冻5种解冻方法，并对解冻后鲐鱼的物理、化学性质及结构进行了评价。结果表明，低温解冻的保水性最好，蛋白质和脂肪氧化程度较低。微波解冻的解冻时间最短，但加热不均匀会导致部分成熟。空气解冻长时间暴露在空气中会导致蛋白质和脂肪高度氧化。流水解冻的保水性优于超声流水解冻，只是解冻时间比超声流水解冻略长。总体而言，低温解冻后性能良好。流水解冻在牺牲一些可接受品质的情况下，所用时间仅为低温解冻的1/43。因此，流水解冻更适合解冻冷冻鲐鱼。
