Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)

• Published in: Food science & technology Vol. 120; p. 108908
• Main Authors: Cai, Luyun, Zhang, Wendi, Cao, Ailing, Cao, Minjie
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2020
• Subjects: Largemouth bass; Lipid oxidation; Quality; Ultrasonics combined with far-infrared thawing; Ultrasonics combined with microwave thawing; Largemouth bass; Ultrasonics combined with microwave thawing; Ultrasonics combined with far-infrared thawing; Quality; Lipid oxidation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108908

This study investigated the effects of different thawing methods on the quality of largemouth bass. The viscoelastic properties of proteins in Ultrasonics combined with microwave thawing (UMT) and Ultrasonics combined with far-infrared thawing (UIT) samples were closer to FS, which was an indication of good gelation and gel quality. Zeta potential, Raman spectra before and after H/D isotope exchange were used to measure the protein aggregation and the secondary structure of protein. Fourier transform Raman spectra and Raman spectra have been used to investigate the chemical changes in fish lipid during lipid oxidation. Results indicated that both UMT and UIT showed protein stability and gelation property. Thus, it was proved that UMT and UIT could be potentially used to improve the fish quality during thawing process. •Two novel thawing methods have been proposed.•The effects of five thawing methods on fish quality was studied.•UMT and UIT could maintain the quality of the largemouth bass fillets better.