Effects Of Different Thawing Methods Research Articles

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread

The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread.

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.

Effect of different Thawing methods on sensory, physico – chemical characteristics of imported frozen beef

Effect of different Thawing methods on sensory, physico – chemical characteristics of imported frozen beef

Effect of Different Thawing Methods for Frozen Bull Semen and Additional Factors on the Conception Rate of Dairy Cows in Artificial Insemination.

Simple SummaryToday, recommendations for thawing methods for frozen bull semen vary, and clear data to assess their influence on fertility are contradictory. Under present practical conditions, no differences between the three different thawing methods could be detected, so no clear recommendation for semen thawing methods in dairy reproduction can be made based on our data. Study results provide evidence that inadequate reproductive performance of high-producing, lactating dairy cows is a multifactorial consequence of farm and fertility management; accordingly, the livestock industry should focus more on cow health to avoid reproductive disorders and further improve the reproductive performance of dairy cows in the future.Recommendations for thawing methods of frozen bovine semen vary and clear data evaluating their influence on fertility are contradictory. In this respect, the aim of this study was to investigate the influence of different thawing methods of frozen bull semen in artificial insemination (AI) of dairy cows on conception rate (CR) under practical conditions and to determine further possible influencing factors on the success of AI in order to provide recommendations for practical use. From 2017 to 2019, 3393 AI were performed in a dairy farm in eastern Germany, distributed randomly into three groups of thawing methods: group A: n = 426 (11 s, 38 °C water bath); group B: n = 348 (35 s, 38 °C water bath); group C: n = 385 (30 s, “in the cow”). We observed no significant difference in CR from the general linear mixed model between the thawing methods (method A/B/C, 28.5%/26.6%/24.7%), but data analysis revealed effects of lactation number, month of insemination and AI method (natural heat vs. OvSynch) on CR. Based on our data, no clear recommendation for semen thawing method in dairy reproduction can be made. Our findings suggest that the main factors of influencing reproductive performance in the field are represented by the cow-side of fertility, e.g., insemination in natural heat, lactation number and season of insemination. Therefore, dairy farmers should focus more on cow conditions to further improve reproductive performance.

Effect of Different Thawing Methods on Quality of Prunes

Effect of Different Thawing Methods on Quality of Prunes

Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber.

To provide recommendations to users regarding which thawing method for frozen instant sea cucumbers entails lower quality losses, in this study we compared the water retention, mechanical properties, protein properties, and microstructures of frozen instant sea cucumbers post-thawing by means of different thawing approaches, including refrigerator thawing (RT), air thawing (AT), water immersion thawing (WT), and ultrasound-assisted thawing (UT). The results indicated that UT took the shortest time. RT samples exhibited the best water-holding capacity, hardness and rheological properties, followed by UT samples. The α-helix and surface hydrophobicity of WT and AT samples were significantly lower than those of the first two methods (p < 0.05). The lowest protein maximum denaturation temperature (Tmax) was obtained by means of WT. AT samples had the lowest maximum fluorescence emission wavelength (λmax). Based on these results, WT and AT were more prone to the degradation of protein thermal stability and the destruction of the protein structure. Similarly, more crimping and fractures of the samples after WT and AT were observed in the sea cucumbers’ microstructures. Overall, we observed that UT can be used to maintain the quality of frozen instant sea cucumbers in the shortest time.

Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus)

Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus)

Quality of Cuttlefish as Affected by Different Thawing Methods

ABSTRACT To investigate the effect of different thawing methods on the quality of frozen cuttlefish, six different thawing methods were used: hydrostatic thawing (HT), flowing water thawing (FWT), saline solution thawing (SWT), ultrasonic water thawing (UWT), microwave thawing (MT), and 4°C refrigerator thawing (RT). In this study, the water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH value, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, protein tertiary structure was obtained by fluorescence spectroscopy and water migration was determined using low-field NMR spectroscopy. The results showed that the microwave thawing time was the shortest, but the water holding capacity after thawing was the worst, and the TVB-N content was the highest at 14.31 mg/100 g. Ultrasonic thawing led to the best water holding capacity, but ultrasound promoted the oxidation of protein and fat. Microscopic observation showed that the muscle fiber bundles in the saline solution thawing samples were compactly arranged and intact, with minimal gaps. The samples thawed in saline solution had the highest hardness and chewiness. The results of comprehensive analysis showed that saline solution thawing and ultrasonic water thawing are more suitable for thawing cuttlefish, and this study provides some theoretical basis for the selection of thawing methods in the actual production of cuttlefish.

Effect of different thawing methods on quality properties of stuffed pasta (manti)

Stuffed pasta or ‘manti’ is a traditional food consumed fondly in Turkey. For consumption, it is produced as fresh, frozen or dried manti. Frozen manti is cooked directly without thawing. The present study investigated the effects of different thawing processes on physicochemical properties and sensory qualities of frozen stuffed pasta (manti). The following five thawing processes were used individually: (1) infrared, (2) microwave (3) infrared-assisted microwave, (4) dry hot air and (5) running water thawing. The storing temperatures of manti found in the market were 10°C and 24.5°C. Consequently, manti samples were thawed up to these temperatures. It was determined that the shortest thawing period (20 sec) was that of infrared-assisted microwave process. The longest process was dry hot-air thawing (420 sec) in manti samples that were thawed until refrigerator (+4°C) and room temperatures (24.5°C). Thawing methods did not change pH, moisture values and weight gain (p &gt; 0.05). It was found that sensory qualities and amount of dry matter passing into the water of samples were different (p &lt; 0.05). It was concluded that thawing was necessary for frozen manti, and the best method was microwave thawing.

Effects of different thawing methods on quality of unfrozen meats

The effects of thawing frozen meats using physical field-based methods and traditional thawing methods on frozen meat were examined is a critical analysis of relevant literature. Based on published data it can be concluded that physical field thawing methods reduce thawing cooking losses and retain color and texture of the thawed meat. Compared with meat samples thawed at room temperature, the loss due to ultrasonic thawing of pork, beef and mutton was lower by about 43%, 45% and 43%, respectively. The corresponding cooking loss decreased by 8.1%, 7.5% and 10.10%, respectively, under the test conditions. The results of MMb content and TBARS indicates that physical field thawing reduces protein and lipid oxidation of meat. Compared with the room temperature thawing group, the MMB content of the ultrasonic thawing group decreased by 10.13%, 15.70% and 12.69%, while the TBARS value of the ultrasonic thawing group was also the lowest, which decreased by 14.58%, 15.20% and 15.87% compared with the room temperature thawing group. LF-NMR results show that the ultrasonic thawing has the highest content of bound water and immobilized water. These results indicate that the physical field thawing methods can better maintain the quality of meat samples. Among different thawing methods tested ultrasonic thawing showed the best effects.

Comparison of the effects of different thawing methods on post-thaw sperm characteristics of buffalo bull semen

Comparison of the effects of different thawing methods on post-thaw sperm characteristics of buffalo bull semen

Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage

AbstractThis study investigated the effects of different thawing methods (water immersion thawing [WIT, 25 °C], air thawing [AT, 25 °C] and refrigerator thawing [RT, 25 °C]) on the biochemical properties and microstructure of tilapia (Oreochromis niloticus) fillets during storage at −18 °C for 6 months. The results indicated that the thawing time for WIT, AT and RT were approximately 7, 83 and 616 min, respectively. Thawing and cooking losses in the RT samples were significantly lower than those in WIT and AT samples (P &lt; 0.05). The microstructural integrity of RT samples was less compromised than that of WIT and AT treated samples. Ca2+‐ATPase activity and SH content decreased with increasing storage time and the frozen storage time. Compared with the other two thawing groups during frozen storage, RT had the highest fluorescence, which was significant for the quality of tilapia fillets. However, no significant difference (P &lt; 0.05) was observed in protein secondary structure changes, especially β‐sheets and β‐turns. Therefore, RT is suggested to be an effective thawing method to minimise quality change during frozen storage and the frozen storage time has a greater impact on its quality. These results demonstrate the interaction between frozen storage and thawing processes on selected quality parameters.

Impact of Thawing Methods on the Bacteriological Quality of Chicken Meat

This study was designed to investigate the effect of different thawing methods on the bacteriological quality of frozen broiler chicken meat. Forty-five samples of whole frozen broiler chicken carcasses were collected from different supermarkets in Cairo and Giza governorates. These samples were divided into three groups (fifteen samples for each) as follows: the first group was thawed in a household refrigerator at 7ºC for 20hrs., the 2nd group was thawed over the counter-top at ambient temperature (27-29ºC) for 5-6hrs. while, the 3rd group was thawed in microwave oven for 22 to 24mins. All thawed samples (core temperature arrived at 0ºC) were subjected to bacteriological examination immediately after thawing for enumeration of total aerobic mesophilic bacterial count, Staph. aureus count, total Coliforms count and isolation of food borne pathogens such as E. coli, Salmonella and Staph. aureus. In addition, all isolated bacterial strains were exposed to antimicrobial sensitivity test. The results revealed that the lowest bacterial counts were observed in samples thawed in microwave oven, while the highest bacterial counts were recorded in samples thawed over counter-top. Moreover, Staph. aureus, E. coli and S. kentucky were isolated only from samples thawed over the counter-top and these strains were resistant to amoxicillin and sensitive to fosfomycin. Such results indicated that defrosting in microwave oven is quick and easy method for thawing frozen broiler chicken carcasses and provides an appropriate level of security for the consumers and could achieve the microbiological safety objectives while, thawing over counter-top not recommended due to food safety and quality aspect.

Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus).

The effects of five thawing methods (ultrasonic thawing [UT], radiofrequency thawing [RFT], water immersion thawing [WIT], microwave thawing [MT], and cold storage thawing [CST]) on physicochemical properties, water migration, and protein characteristic of whole frozen pompano (Trachinotus ovatus) were investigated and compared with fresh samples (FS). The physicochemical changes of thawed pompano were analyzed based on pH, total volatile basic nitrogen (TVB-N), color difference. The protein aggregation, physicochemical properties and conformation of myofibrillar proteins (MPs) were evaluated by Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, and Raman spectra, respectively. Water migration and MPs microstructure were measured by low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscope (SEM), respectively. The results showed that different thawing methods could accelerate the protein denaturation and decrease of quality in pompano, especially MT treatment causing more seriously local overheating phenomena. Among the samples with different thawing treatments, the changes of pH, TVB-N values, and color difference in RFT and UT were closed to that from FS. The MT had the shortest thawing time, but could produce the damage of structural muscle. RFT had desirable thermal stability and made the protein secondary structure more stable, the myofibril bundles were also straight and smooth by SEM observation. The content of bound water and free water had no significant changes by LF-NMR. Therefore, compared with other thawing methods, RFT is a desirable thawing method for maintaining the quality of thawed pompano. PRACTICAL APPLICATIONS: Before further processing of frozen pompano, the thawing process is an important part, which is highly associated with the quality of products. The damage of conformation and properties in aquatic protein caused by freeze-thaw process is very obvious in food processing industry. Compared to microwave thawing, ultrasonic thawing, and traditional methods, the radiofrequency thawing (RFT) could reduce changes in structure and properties of protein, and have higher thawing efficiency. The temperature distribution on the pompano surface was uniform during the radiofrequency process with higher strong penetration and less local overheating. The RFT is a desirable thawing method to maintain the quality and extend the shelf life of frozen pompano for application in food industry.

Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing.

This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an electric impedance-based food quality monitoring system. The electric impedance was measured for fresh pork, thawed pork, and during quick and slow thawing. A clear difference was observed between fresh and thawed samples for both impedance parameters. Impedance was different between the fresh and the frozen-thawed samples, but there were no impedance differences between frozen-thawed samples and the ones that were frozen-thawed and then stored at +3 °C for an additional 16 h after thawing. The phase angle was also different between fresh and the frozen-thawed samples. At high frequency, there were small, but clear phase angle differences between frozen-thawed samples and the samples that were frozen-thawed and subsequently stored for more than 16 h at +3 °C. Furthermore, the deep learning model LSTM-RNN (long short-term memory recurrent neural network) was found to be a promising way to classify the different methods of thawing.

Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk

This study investigated the effects of different thawing methods on the physico-chemical properties and microstructural characteristics of pasteurized milk and concentrated milk. Four thawing methods including air thawing, flowing water thawing, microwave thawing, and ultrasonic thawing (UT) were individually used. The results showed that particle size and fat globules size of milk increased after thawing, but UT could improve these conditions. For the pasteurized milk, thawing process caused ethanol stability and heat stability degradation. Thawing decreased thermal stability of concentrated milk; however, no change was observed in ethanol stability. Secondary structures of proteins in both samples were also destroyed after thawing. The thawing method did not change pH values, but it would cause a small change in titratable acidity. Overall, the UT could maintain physico-chemical properties of pasteurized milk and concentrated milk better compared with other thawing treatments. Practical applications Thawing is an essential step before processing or eating frozen food and can greatly affect the final quality of the frozen food. To our knowledge, no previous study has optimized the method of thawing milk and compared the effects of different thawing methods on milk. So, it is important to study the effect of the different thawing method on the quality of concentrated milk. Ultrasonic thawing can increase the physico-chemical properties of milk.

The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard.

The effects of five domestic thawing methods, including air thawing (AIR), water thawing with bags (W + B), water thawing without bags (W − B), refrigerator thawing (REF), and microwave thawing (MIC), on the main health-promoting compounds and antioxidant capacity in both unblanched and blanched baby mustard were investigated in this study. The results showed that different thawing methods markedly affected the health-promoting compounds and antioxidant capacity of baby mustard. MIC better retained the overall nutritional quality of frozen baby mustard compared with the four other treatments. AIR led to significant decreases in the glucosinolate contents in unblanched and blanched baby mustard. W + B led to significant decreases in the total phenols contents and antioxidant capacity levels in unblanched and blanched baby mustard, as well as the ascorbic acid content in unblanched baby mustard. W + B led to a significant decrease in the FRAP level in unblanched baby mustard, as well as the glucosinolate and ascorbic acid contents and ABTS level in blanched baby mustard. REF led to significant decreases in glucosinolates and proanthocyanidins contents in unblanched baby mustard, as well as the ascorbic acid content in blanched baby mustard. Furthermore, the thawing time was greatly shortened by MIC (only approximately 1 min). Thus, MIC was the optimal thawing method for frozen baby mustard regardless of whether it was blanched, as MIC best preserved nutritional quality and reduced the thawing time.

Comparative evaluation of the effects of different thawing methods on bull sperm characteristics with computer-assisted semen analysis

Comparative evaluation of the effects of different thawing methods on bull sperm characteristics with computer-assisted semen analysis

Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties

Freeze-thaw (FT) pretreatment was applied to hot-air drying of cooked-potato flour preparation. Five thawing methods including air thawing (AT, 25 °C), running water thawing (RWT, 25 °C), refrigerator thawing (RT, 4 °C), ultrasonic-assisted thawing (UT) and microwave thawing (MT) were individually used. The rehydration rate, total energy consumption, starch composition, pasting characteristics, rheological and thermal properties of potato flour were evaluated. FT pretreatment improved the air-drying rate and shortened the drying time. RWT obtained the largest drying rate and reduced total energy consumption by up to 32.9%. The improvement of air-drying was attributed to lower initial water content and high moisture migration rate in freeze-thawed potato slices. Furthermore, FT pretreatment decreased the amylose to amylopectin ratio and increased the relative crystallinity and resulted in alteration of rheological and thermal properties of potato flour. The observed higher pasting temperature, final viscosity, setback value, gelatinization enthalpy (ΔH), elastic modulus, and viscosity modulus were associated with the decrease in amylose to amylopectin ratio and increase of starch crystallinity. Overall, FT pretreatment is effective to shorten the subsequent drying time of potato flour having higher relative crystallinity, with lower energy consumption.

Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry

AbstractIn order to identify more suitable thawing method to preserve aroma, taste, and other sensory quality of raspberry, five thawing methods were used to treat frozen raspberry, namely water bath thawing, microwave thawing, ultrasonic thawing, room temperature thawing, and refrigeration thawing. Gas chromatography‐mass spectrometry was employed to study the quantitative and qualitative analysis of the volatile compounds, and the characteristic flavor components of raspberry were compared by relative odor activity value (ROAV). Electronic tongue technique and fuzzy comprehensive evaluation were used to ensure the changes in sensory qualities of raspberry. The results showed that the time of microwave thawing was 0.57 minutes, and drip loss was 4.40%. Both of them were the lowest among the five thawing methods. The volatile components of raspberry included aldehydes, esters, ketones, alcohols, fatty acids, terpenes, and other compounds. Among them, there were 19 kinds of volatile components in quick‐frozen raspberries, 18 volatile components in raspberries after treated by microwave thawing and refrigeration thawing, 16 volatile components after room temperature thawing, 12 volatile components after ultrasonic thawing, and 10 volatile components after water bath thawing. The characteristic flavor compounds of raspberry were identified as acetaldehyde, alpha‐ionone, beta‐ionone, raspberry ketone, alpha‐terpene, and alpha‐pinene. Microwave thawing was the most suitable way to preserve the characteristic flavor components of raspberry, but water bath thawing could destroy the most of compounds. After microwave thawing, raspberry tasted best and was most acceptable to consumers. Therefore, microwave thawing was the most appropriate method to preserve raspberry flavor and sensory quality among the five thawing methods.