The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

Abstract

Effects of ultrasound-assisted thawing (UAT), air thawing (AT) and water immersion thawing (WIT) on the quality of slow freezing (SF)/fast freezing (FF) bighead carp (Aristichthys nobilis) fillets were investigated. The thawing time of AT, WIT and UAT were 138, 30 and 12 min, respectively, indicating that UAT improved the thawing efficiency. UAT maintained the color and pH, and inhibited the lipid oxidation of SF/FF samples. For SF samples, thawing methods did not affect water retention and muscle structure. However, massive water loss and muscle destruction were observed in FF-WIT and FF-UAT samples. The AT did not produce any structural muscle damage; instead, it maintained the water retention in FF samples and prevented the FF fish fillets from massive water loss. No significant difference in the primary protein structure was observed among all samples. UAT can be an alternative strategy to the traditional thawing of SF fish fillets.