Air Thawing Research Articles

Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods.

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits.

Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein

This study explored the effects of low voltage programmed thawing (LVPT) on thawing period, water status, current density as well as physicochemical properties of porcine longissimus dorsi muscle, considering air thawing (AT), water immersion thawing (WT) and cold storage thawing (CST) for the comparison, additionally making fresh meat (FM) as the control. The thawing process used current limiting to gradually reduce the maximum output current to 500, 200 and 100 mA, respectively, by applying a safe voltage of 35 V in a home defrosting apparatus. Using two pairs of foil plate, the thawing (LVPT-2) with dual current loop accelerated the melting of ice crystals than the process with one pair of polar plate (LVPT-1) with one current loop. From −18 °C to −1 °C, the thawing period of LVPT-2 was reduced by 14.54 %, 11.72 %, and 15.95 % compared with that of LVPT-1 for samples within the thickness of 2, 3 and 4 cm, respectively. During the process, the intensity and density of the current loaded on the frozen meat gradually increased. LVPT-1 retained water and reduced its migration inside the meat, and protein solubility was better maintained. As the thickness increased, the effect of LVPT-2 on the moisture distribution and protein solubility of the sample decreased. LVPT-1 treatment resulted in less fat oxidation as well as stable secondary and tertiary structures of myofibrillar proteins compared to other treatments. At low voltage, the ability of LVPT −2 to maintain meat quality was reduced due to the increase in current density. In addition, LVPT-1 reduced muscle damage because of rapid melting of ice crystals. In contrast, LVPT-2 was conductive the formation of hot spots due to dual current loop passed through the pork in final phase of thawing, which would adversely influence the quality of thawed meat. Finally, LVPT could improve the rate of thawing, water binding capacity and meat quality, especially, there was no overheating effect on the meat because of current limiting.

Freezing and thawing characteristics of seasonally frozen ground across China

Observations from 1,047 meteorological stations from September 1, 2006 to August 31, 2015 revealed regional differences in the freezing and thawing processes of seasonally frozen ground (SFG) across China. SFG generally undergoes a one-way freezing process (i.e., top-down), and the stations with a large freeze depth generally experienced long freeze durations. During the thawing process, soil is generally characterized by two-way thawing (i.e., top-down and bottom-up) in the region north of 35′N, especially north of 30′N (except in northeastern China). The onset of thawing from the bottom occurs earlier than that from the top at most stations in the two-way thawing region. The stations exhibiting one-way thawing (i.e., bottom-up) were mainly located on the southern edge of eastern China (east of 110°E) and in southern part of Xinjiang and southeast part of the Qinghai–Tibet Plateau. The freezing process lasts several days to more than four months longer than the soil thawing process, and this difference tends to be larger in high-latitude and high-altitude regions. All of the sites experienced a discontinuous freeze–thaw process, the station-average duration of which was less than a quarter of that of the continuous freeze–thaw process. Strong associations of soil freeze depth with air temperature (as characterized by the air freezing index and air thawing index) implied a dominant influence of air temperature on the soil freeze–thaw process. During the freezing process, this relationship was partially modulated by snow cover in snowy regions, such as northeast China, northwest China, and the eastern Tibetan Plateau. This paper provides the first overview of regional differences in the freezing and thawing processes of SFG over China, and the findings improve our understanding of the soil freeze–thaw process and provide important information to support research into regional landscapes, ecosystems, and hydrological processes.

Air temperature changes in SW Greenland in the second half of the 18th century

Abstract. The thermal conditions of south-western Greenland in the second half of the 18th century were estimated using two unique series of meteorological observations. The first series (Neu-Herrnhut, 1 September 1767 to 22 July 1768, hereinafter 1767–1768) is the oldest long-term series of instrumental measurements of air temperature available for Greenland. The second (Godthaab, September 1784 to June 1792) contains the most significant and reliable data for Greenland for the study period. The quality-controlled and corrected data were used to calculate daily, monthly, seasonal and yearly means. The daily means were further used to calculate day-to-day temperature variability (DDTV), thermal seasons, growing degree days (GDDs), the air thawing index (ATI), positive degree days (PDDs) and air freezing index (AFI) degree days. Air temperature in Godthaab (now Nuuk) was, on average, warmer than the present day (1991–2020) in 1767–1768 and colder in 1784–1792. Compared to the early 20th-century Arctic warming (ETCAW) period, the data for the two sub-periods show that the late 18th century was as warm or even warmer. Except winter 1767/1768, winters and springs in the study period were longer, while summers and autumns were shorter than at present. The analysed climate indices usually did not exceed the maximum and minimum values from 1991–2020. Mean daily air temperature in the studied historical periods rarely exceed ±2 SD (standard deviation) of the long-term mean calculated for the contemporary period. Air temperature distribution was usually close to normal, in both historical and contemporary periods.

Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability.

Efficient thawing can preserve the quality of frozen hairtail (Trichiurus lepturus) close to that of fresh hairtail. In contrast to air thawing (AT) and radio-frequency thawing (RT), this study looked at how graphene oxide (GO) and graphene magnetic (GM) nanoparticles paired with RT affect the microstructure and protein conformation of hairtails after thawing. The results suggested that GM-RT can reduce the myofibrillar protein (MP) damage and be more effective than other thawing treatments, like AT, RT, and GO-RT, in maintaining the microstructure of hairtail. The particle size and zeta potential showed that GM-RT could reduce the aggregation of MP during the thawing process compared to other thawing methods. Moreover, the texture of the hairtail after GM-RT exhibited higher hardness (1185.25 g), elasticity (2.25 mm), and chewiness (5.75 mJ) values compared to other thawing treatments. Especially compared with RT, the GM-RT treatment displayed significant improvements in hardness (27.24%), a considerable increase in springiness (92.23%), and an increase in chewiness (57.96%). GO-RT and GM-RT significantly reduced the centrifugal loss. The scanning electron microscopy results demonstrated that the effect of GM-RT was more akin to that of a fresh sample (FS) and characterized by a well-organized microstructure. In conclusion, GM-RT effectively diminished the MP aggregation and improved the texture of thawed fish. It can be regarded as a viable alternative thawing technique to enhance MP stability, which is vital for preserving meat quality.

Changes in water-soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long-term frozen storage.

The taste of fish is highly dependent on the composition of free amino acids (FAAs) and nucleotides. The present study aimed to investigate the effect of long-term frozen storage periods (-18 °C, up to 6 months) and thawing methods [water thawing (WT, 25 °C), air thawing (AT, 25 °C), and chilled air thawing (CAT, 4 °C)] on the taste quality of tilapia (Oreochromis niloticus) fillets. The results showed that increase in bitter FAAs of CAT samples was 150.57% at 6 months of storage, which was lower than that of AT and WT. Glycine was the most abundant FAA and CAT maintained the highest sweet FAAs (249.90 mg/100 g). Additionally, the inosine monophosphate (IMP) of CAT samples were 1.18 and 1.09 times higher than that of WT and AT, respectively, at a frozen period of 6 months. In particular, the increase in equivalent umami concentration (EUC) values ranged from 24.25% to 103.16% in the three groups during the first 2 months. Data from principal component analysis (PCA) and orthogonal partial least-squares discrimination analysis (OPLS-DA) indicated that the taste quality was highly correlated with high levels of FAAs, hypoxanthine inosine (HxR) and hypoxanthine (Hx) as the storage time progressed. In general, CAT is beneficial in maintaining the taste quality of tilapia fillets during frozen storage, and frozen durations for 2 months enhances the umami flavor. This study provides useful information for the preservation of frozen aquatic products during the storage and thawing, and enrich the theoretical knowledge of the flavor chemistry of fish products. © 2024 Society of Chemical Industry.

The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus.

Amphioctopus neglectus is a species of octopus that is favored by consumers due to its rich nutrient profile. To investigate the influence of different thawing methods on the quality of octopus meat, we employed four distinct thawing methods: air thawing (AT), hydrostatic thawing (HT), flowing water thawing (FWT), and microwave thawing (MT). We then explored the differences in texture, color, water retention, pH, total volatile basic nitrogen (TVB-N), total sulfhydryl content, Ca2+-ATPase activity, and myofibrillar protein, among other quality indicators in response to these methods, and used a low-field nuclear magnetic resonance analyzer to assess the water migration that occurred during the thawing process. The results revealed that AT had the longest thawing time, leading to oxidation-induced protein denaturation, myofibrillar protein damage, and a significant decrease in water retention. Additionally, when this method was utilized, the content of TVB-N was significantly higher than in the other three groups. HT, to a certain extent, isolated the oxygen in the meat and thus alleviated protein oxidation, allowing higher levels of Ca2+-ATPase activity, sulfhydryl content, and springiness to be maintained. However, HT had a longer duration: 2.95 times that of FWT, resulting in a 9.84% higher cooking loss and a 28.21% higher TVB-N content compared to FWT. MT had the shortest thawing time, yielding the lowest content of TVB-N. However, uneven heating and in some cases overcooking occurred, severely damaging the protein structure, with a concurrent increase in thawing loss, W value, hardness, and shear force. Meanwhile, FWT improved the L*, W* and b* values of octopus meat, enhancing its color and water retention. The myofibrillar protein (MP) concentration was also the highest after FWT, with clearer subunit bands in SDS-PAGE electrophoresis, indicating that less degradation occurred and allowing greater springiness, increased Ca2+-ATPase activity, and a higher sulfhydryl content to be maintained. This suggests that FWT has an inhibitory effect on oxidation, alleviating protein oxidation degradation and preserving the quality of the meat. In conclusion, FWT outperformed the other three thawing methods, effectively minimizing adverse changes during thawing and successfully maintaining the quality of octopus meat.

Microwave fracturing of frozen coal with different water content: Pore-structure evolution and temperature characteristics

Liquid nitrogen (LN2) freezing has widely been studied for the production of coal-bed methane (CBM) in coal reservoirs, but there is little study involving the thawing process. In this paper, the effects of microwave thawing on the LN2-freezing coals with different water content are studied through magnetic resonance imaging (NMR), p-wave velocity, and infrared thermal imaging (ITI). The results prove that the increase rates of the seepage pores of the air-thawing samples increase with the increasing water content. Compared with air thawing, the increase rates of the seepage pores after microwave thawing increase by 17.37%, 9.56%, and 9.32% for the dried, wet, and saturated conditions, respectively. The results of the wave velocity are similar to the increased rates of the seepage pores. The uniformity of the surface temperature of the samples thawed by microwave is related to the initial water content. The low initial water content contributes to the development of surface cracks during LN2 freezing. After microwave thawing, the pore water reduces by 21.46%, 44.85%, and 21.31% for the dried sample, wet sample, and saturated sample, respectively. The research shows that microwave thawing of the frozen coal not only enhances the pore structures but also removes the pore water.

Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle.

The thawing process is an essential step for a frozen marine fish. The present study aimed to investigate the effects of graphene magnetic nanoparticles combined radio-frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing, 4 °C cold storage thawing, water thawing, radio-frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G-RT), radio frequency thawing combined with graphene oxide nanoparticles (GO-RT) and radio-frequency thawing combined with graphene magnetic nanoparticles (GM-RT). The thawing loss and centrifugal loss, electric conductivity, total volatile basic nitrogen, thiobarbituric acid reactive substances and color of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+ -ATPase activity, raman spectroscopy measurements and Fourier-transform infrared spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined using low-field NMR techniques. The results demonstrated that the RT, G-RT, GO-RT and GM-RT could significantly shorten the thawing time. Moreover, GO-RT and GM-RT efficiently preserved the color of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO-RT and GM-RT were more stable and had a more stable secondary structure, which maintained strong systemic stability at the same time as slowing down protein oxidation. The results showed that GO-RT and GM-RT can significantly improve the thawing efficiency at the same time as effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining a good quality of thawed fish meat. © 2023 Society of Chemical Industry.

Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei

Litopenaeus vannamei is a highly sought-after seafood, but its short shelf life makes it highly perishable due to microbial and chemical reactions. Freezing is a common technology used for extending the shelf life of shrimp. However, it is essential to undergo a thawing process before consuming or further processing frozen shrimp. In this study, the effects of different thawing methods, including immersion (IT), ultrasonic (UT), microwave (MT), refrigerator (RT), and air thawing (AT) on the qualitative parameters and protein denaturation of shrimp were investigated. The results showed that UT reduced fat oxidation and color degradation and was more effective than other thawing treatments like AT, IT, MT, and RT at retaining water. Based on the results of surface hydrophobicity, turbidity, particle size, and Zeta potential, UT reduced the aggregation and oxidation of myofibrillar proteins (MP) during the thawing process compared to other thawing methods. Utilizing UT also minimized the amount of harm that was done to MP secondary and tertiary structures during the thawing process. In conclusion, UT is a novel thawing technique to maintain the quality of shrimp meat quickly and effectively compared with other thawing methods, which is important for the quality of subsequent processing of frozen shrimp.

Risk Assessment of Freezing–Thawing Hazards in the Daxing’anling Forest Region

The Daxing’anling forest region represents a crucial forestry hub in China and confronts some of the nation’s most severe freezing–thawing hazards. This study delved into the temporal trends and spatial distributions of various parameters related to freezing and thawing, including air temperature, ground surface temperature, freezing index, thawing index, and freezing–thawing frequency. Furthermore, this study assessed and delineated freezing–thawing hazards within the research area. The findings revealed a rapid increase in air temperature and ground surface temperature within the Daxing’anling forest region yet a lower rate of increase in ground surface temperature compared to Northeast China. Latitude had the strongest influence on mean annual air temperature, mean annual ground surface temperature, air freezing index, air thawing index, ground surface freezing index, ground surface thawing index, air freezing–thawing frequency, and ground surface freezing–thawing frequency, followed by longitude and elevation. Overall, freezing index, and air freezing–thawing frequency increased from south to north, whereas mean annual air temperature, mean annual ground surface temperature, air thawing index, ground surface thawing index, and ground surface freezing–thawing frequency decreased from south to north. The assessment outcomes underscore the importance of closely monitoring freezing–thawing hazards in regions north of the 50th parallel.

Influence of pulsed electric field on thawing of frozen pork: Physical properties, fat oxidation and protein structure

This study explored the effects of constant-voltage pulsed electric field thawing (CV-T) and constant-current pulsed electric field thawing (CC-T) on electrical characteristics, temperature distribution and qualities of porcine longissimus dorsi muscle, considering air thawing (AT) and water immersion thawing (WT) for the comparison, additionally making fresh meat (FM) as the control. The results demonstrated that the impedance of pork decreased rapidly from -20 to -8 °C, while the changing trend slowed down from -8 to 0 °C; higher frequency was conducive to lowering its impedance and to the thawing. In terms of the effect, pulsed electric field thawing reduced the duration by 33% to 85%, avoiding the loss significantly (P<0.05); however, there was no significant difference in cooking loss (P>0.05). CC-T indicated better temperature uniformity than CV-T, and consistently maintained the surface temperature difference at 0.3 - 9 °C. Therefore, CC-T significantly reduced water migration, muscle damage as well as protein and fat oxidation during the process (P<0.05), meanwhile maintaining colour, water retention and texture properties of the muscle. Circular dichroism and fluorescence spectrometry indicated that CC-T significantly reduced cross-linking, aggregation and sedimentation of myofibrillar proteins (P<0.05) with more stable secondary and tertiary structures than other treatments. In addition, microstructural observations showed that CC-T reduced muscle damage owing to ice crystal rapid melting. Therefore, CC-T could improve the thawing speed, temperature rise uniformity, and quality of pork, which demonstrates the potential of the CC-T method for application.

Dynamics of Freezing/Thawing Indices and Frozen Ground from 1961 to 2010 on the Qinghai-Tibet Plateau

Freezing/thawing indices are important indicators of the dynamics of frozen ground on the Qinghai-Tibet Plateau (QTP), especially in areas with limited observations. Based on the numerical outputs of Community Land Surface Model version 4.5 (CLM4.5) from 1961 to 2010, this study compared the spatial and temporal variations between air freezing/thawing indices (2 m above the ground) and ground surface freezing/thawing indices in permafrost and seasonally frozen ground (SFG) across the QTP after presenting changes in frozen ground distribution in each decade in the context of warming and wetting. The results indicate that an area of 0.60 × 106 km2 of permafrost in the QTP degraded to SFG in the 1960s–2000s, and the primary shrinkage period occurred in the 2000s. The air freezing index (AFI) and ground freezing index (GFI) decreased dramatically at rates of 71.00 °C·d/decade and 34.33 °C·d/decade from 1961 to 2010, respectively. In contrast, the air thawing index (ATI) and ground thawing index (GTI) increased strikingly, with values of 48.13 °C·d/decade and 40.37 °C·d/decade in the past five decades, respectively. Permafrost showed more pronounced changes in freezing/thawing indices since the 1990s compared to SFG. The changes in thermal regimes in frozen ground showed close relations to air warming until the late 1990s, especially in 1998, when the QTP underwent the most progressive warming. However, a sharp increase in the annual precipitation from 1998 began to play a more controlling role in thermal degradation in frozen ground than the air warming in the 2000s. Meanwhile, the following vegetation expansion hiatus further promotes the thermal instability of frozen ground in this highly wet period.

Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

ABSTRACT In this study, the effects of six thawing methods (flowing water thawing, FWT; water immersion thawing, WIT; room temperature air thawing, RTAT; low temperature air thawing, LTAT; ultrasonic-assisted thawing, UAT; and microwave thawing, MT) on water holding capacity (WHC), shear force, tissue microstructure, thiobaric acid active substances (TBARS), myofibrillar fragmentation index (MFI), protein secondary structure and myofibrillar protein (MP) oxidation of frozen chicken feet were investigated. The results demonstrated that UAT improved the sample tenderness with a minimum shear force of 775.67 ± 63.30 g. The WHC of the UAT sample also presented a high level; the thawing and cooking losses reached 4.20 ± 0.33% and 3.23 ± 0.35%, respectively. Although the LTAT sample presented a lower loss in the thaw (2.72 ± 0.23%) and a high α-helix content (30.54 ± 1.69%), it showed a significantly higher TBARS value (0.62 mg MDA/kg) (P < .05). On the other hand, it was observed a significant inhibition of fat oxidation in the FWT sample (0.19 ± 0.01 mg MDA/kg) (P < .05). However, the SDS-PAGE diagram showed that the MPs in this sample exhibited a significant degradation. Furthermore, the MT process could lead to partial overcooking of the chicken feet, resulting in poor physicochemical properties. Overall, the results indicate that the UAT method could be the most recommended process to thaw chicken feet, providing optimal tenderness with more intact microstructure and less MP degradation. This study provides relevant evidence, for consumers and industrial practice, regarding thawing methods that can be applied to frozen chicken feet

Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure.

The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (L*) but reduced the redness (a*) and yellowness (b*) of the mutton. The UET treatment could better maintain the textural properties. The UET group had a higher immobilized water and lower free water, which was closer to the state of the control group. The UET treatment not only effectively inhibited the lipid oxidation but also reduced the loss of nutrients, especially minerals. The microstructure of the UET group was smoother and more complete, and the muscle fibers did not show significant breakage. In conclusion, UET treatment could better maintain the quality, nutrients and microstructure of thawed mutton. Therefore, UET could be regarded as a potential thawing method for application in the processing of meat products.

Effects of radio frequency thawing on the quality characteristics of frozen mutton

Radio frequency (RF) has the advantages of high efficiency and penetrability, but the effects of RF on meat thawing have not been thoroughly examined compared with air thawing. The effects of RF thawing and air thawing on efficiency, physicochemical properties, microstructure, and the total viable counts (TVC) of mutton were investigated using a 6 kW, 27.12 MHz RF system. Thawing from − 18–4 °C, RF thawing (0.5 h) took less time than air thawing (8.1 h). RF-thawed samples maintained better color and texture than air-thawed samples. The thawing loss, the total volatile basic nitrogen (TVB-N) content, and the TVC in RF-thawed samples were less than in air-thawed samples. Furthermore, RF thawing reduced myofibrillar protein content compared with air thawing. Micrographs also showed that the microstructure was slightly damaged with RF thawing, whereas the organizational structure was damaged much more severely with air thawing. Based on this study, RF heating has great potential application value in the thawing of meat.

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.

The effects of air thawing (AT), water immersion thawing (WT), microwave thawing (MT) and ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the myofibrillar protein (MP) properties (surface hydrophobicity, solubility, turbidity, particle size and zeta potential), protein oxidation (carbonyl content and sulfhydryl content) and structure (primary, secondary and tertiary) of frozen mutton were investigated in comparison with fresh mutton (FM). The solubility and turbidity results showed that the MP properties were significantly improved in the UST treatment. UST treatment could effectively reduce the MP aggregation and enhance the stability, which was similar to the FM. In addition, UST treatment could effectively inhibit protein oxidation during thawing as well. The primary structure of MP was not damaged by the thawing methods. UST treatment could reduce the damage to MP secondary and tertiary structure during the thawing process compared to other thawing methods. Overall, the UST treatment had a positive influence in maintaining the MP properties by inhibiting protein oxidation and protecting protein structure.

A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality

The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.

The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing

Low voltage electric field (LVEF) thawing has been shown to be an effective method of thawing. In this study, chicken breast meat was thawed in a fixed electric field voltage (2.5 KV), and the thawing process was divided into two stages: stage Ⅰ (−20 °C to −5 °C) and stage Ⅱ (−5 °C to −1 °C). The effects of two-stage air thawing based on low voltage electric field (TLT) on the quality of chicken breast were investigated by altering the thawing temperature (T1 and T2) in two stages. The results showed that TLT could significantly (P＜0.05) reduce thawing time and thawing loss than air thawing. Among them, TLT22.5–7.5 samples almost retained the same tissue structure as fresh chicken breast, allowing the muscle fibers/bundles to capture more immobile water. TLT22.5–7.5 samples not only kept the color similar to fresh meat, but also had an obviously better moisture correlation characteristic than other thawed samples. TLT also demonstrated a strong microbial reproduction inhibitory impact. The thawed chicken could obtain a comparatively fresh quality if T2 was kept below 15 °C. Therefore, TLT is expected to reduce total thawing time and prevent meat quality deterioration caused by the freezing and thawing process.

Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts

The effects of air thawing, water thawing, slightly acidic electrolyzed water thawing, ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water thawing (EUT) on the myofibrillar protein conformation and gel quality of chicken breasts were investigated. In the EUT group, protein solubility was higher (52.43%) than other thawing groups, and particle size was 24.57% smaller than the control group. Gel of EUT and WUT groups had stronger elasticities than the control group. Gel whiteness level was not significantly different between the EUT and control group. Gel water holding capacity of the EUT group was 9.07% greater than the control group. Gel water distributions and mobilities of the EUT and WUT groups were closer to the control group. The gel of the EUT group had a compact and homogeneous network. In conclusion, EUT treatment effectively reduced conformation disruption and improved gel properties, which was conducive to producing gel products.