Co-first author: Hui Guo and Ci Yuan contributed equally to this work.
Version 1
: Received: 17 July 2023 / Approved: 17 July 2023 / Online: 17 July 2023 (08:39:05 CEST)
How to cite:
Guo, H.; Yuan, C.; Huang, Z.; Gui, H.; Yan, Y.; Xiong, G.; Pu, S. Evaluation of Water Mobility and Microstructure Changes of Frozen Pork Thawed by Different Thawing Methods. Preprints2023, 2023071080. https://doi.org/10.20944/preprints202307.1080.v1
Guo, H.; Yuan, C.; Huang, Z.; Gui, H.; Yan, Y.; Xiong, G.; Pu, S. Evaluation of Water Mobility and Microstructure Changes of Frozen Pork Thawed by Different Thawing Methods. Preprints 2023, 2023071080. https://doi.org/10.20944/preprints202307.1080.v1
Guo, H.; Yuan, C.; Huang, Z.; Gui, H.; Yan, Y.; Xiong, G.; Pu, S. Evaluation of Water Mobility and Microstructure Changes of Frozen Pork Thawed by Different Thawing Methods. Preprints2023, 2023071080. https://doi.org/10.20944/preprints202307.1080.v1
APA Style
Guo, H., Yuan, C., Huang, Z., Gui, H., Yan, Y., Xiong, G., & Pu, S. (2023). Evaluation of Water Mobility and Microstructure Changes of Frozen Pork Thawed by Different Thawing Methods. Preprints. https://doi.org/10.20944/preprints202307.1080.v1
Chicago/Turabian Style
Guo, H., Guoyuan Xiong and Shunchang Pu. 2023 "Evaluation of Water Mobility and Microstructure Changes of Frozen Pork Thawed by Different Thawing Methods" Preprints. https://doi.org/10.20944/preprints202307.1080.v1
Abstract
The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic nanoparticles thawing (FMT) and far-infrared ultrasonic thawing (FUT)) on water mobility and microstructure of frozen pork was examined. The results showed that the thawing loss, cooking loss, and centrifugal loss of MVT treatment were lower than those of other thawing methods. The results of LF-NMR and NMRI showed that in MVT and FUT treatment, the proportion of bound water and non-flowing water increased, while the proportion of free water decreased. The microstructure was significantly improved by microwave or far-infrared thawing assisted by magnetic nanoparticles, and the frozen pork samples had a more compact and granular microstructure. In summary, MVT and FUT improved the quality of thawed meat and have broad potential applications in thawing meat.
Keywords
Thawing methods; Frozen pork; Moisture distribution; Water holding capacity; Microstructure
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
