Abstract:

Tuna is rich in protein and omega-3 fatty acids, which is honored as a nutritional food. And the nutritional quality of frozen tuna is closely related to thawing methods. This article summarizes thawing methods for frozen tuna that have been reported recently at home and abroad, including conventional air thawing, cold-storage thawing, salt water thawing and several newly emerging methods, such as microwave thawing and low frequency thawing and makes a detailed comparison among them, which can provide a credible theory foundation for in-depth investigations of tuna, such as the establishment of standards for quality assessment.

Key words: tuna, thawing, quality assessment