The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus

• Published in: Foods Vol. 13; no. 8; p. 1234
• Main Authors: Zhang, Huixin, Liu, Shuji, Li, Shuigen, Chen, Xiaoe, Xu, Min, Su, Yongchang, Qiao, Kun, Chen, Xiaoting, Chen, Bei, Zhong, Hong, Lin, Hetong, Liu, Zhiyu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 17.04.2024
• Subjects: Adenosine triphosphatase; air; Amphioctopus; Biopolymer denaturation; Calcium; Calcium ions; Color; Damage; Degradation; Electrophoresis; heat; Indicators; Meat; Melting; Methods; Microwaves; Nitrogen; NMR; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; nutrient content; octopus; Octopuses; Oxidation; oxygen; polyacrylamide gel electrophoresis; Protein denaturation; protein oxidation; Protein structure; Proteins; quality indicators; Retention; Seafood; Shear forces; texture; Thawing; thawing methods; total volatile basic nitrogen; water retention; Beijing China; China; quality indicators; octopus; water retention; protein oxidation; thawing methods

Amphioctopus neglectus is a species of octopus that is favored by consumers due to its rich nutrient profile. To investigate the influence of different thawing methods on the quality of octopus meat, we employed four distinct thawing methods: air thawing (AT), hydrostatic thawing (HT), flowing water...