Effects of thawing methods on the quality, physicochemical properties and microstructure of pork

Abstract

Objective: To investigate the best defrosting method for frozen pork. Methods: Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. Results: The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to the microstructure of the meat, better maintenance of muscle tissue and muscle fibre structure. The hydrostatic thawing resulted lower total bacterial colony count and llow protein oxidation. Conclusion: The quality, physicochemical properties and microstructure of pork under low frequency electric field thawing were better than the other two thawing methods.

Keywords

• low frequency electric field thawing
• air thawing
• hydrostatic thawing
• pork quality
• microstructure