Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata) fillets
Xinjie Shen,
Jinhui Gu,
Xin Jiang
et al.
Abstract:SummaryThe effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave‐combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a b… Show more
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