Effect of Different Thawing Methods on Quality of Squid

Abstract

Abstract: Five thawing methods including natural air thawing, water soaking thawing, ?owing water thawing, microwave thawing and ultrasonic thawing were individually used to thaw squid. The diferrence of thawing time, water-holding capacity, colour, pH value, MDA value, sufhydryl content, texture properties were analyzed. Meanwhile, low-field nuclear magnetic resonance (LF-NMR) was used to determine the relaxation time T2 and nuclear magnetic resonance imaging（MRI）and optical microstructure observation of thawed squid was conducted. The results indicated that the thawing time of microwave thawing method was the shortest, followed by ?owing water thawing. Water holding capacity of ?owing water thawing were the highest than that of other thawing methods, which was also confirmed by LF-NMR. Squid after thawing in flowing water greatly maintained microstructure. The results of colour, pH value and the oxidation degree of protein and fat showed that ?owing water thawing were the best in the five thawing methods. Although texture property of squid after the ultrasonic water thawing was the best, the local gap of the muscle fiber bundle in microstructure became bigger and because of the concussion of water during the thawing process. Overall, ?owing water thawing is an ideal thawing method for frozen squid.

Key words: squid, thawing methods, ?owing water thawing , central temperature, quality

CLC Number:

TS254.4

Jing XIE Wang Jin-Feng. Effect of Different Thawing Methods on Quality of Squid[J]. FOOD SCIENCE, 0, (): 0-0.

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