Effect of Different Thawing Methods on Quality Characteristics of Ctenopharyngodon idellus C.et V

The effects of five different thawing methods including natural air thawing,thawing in water,low-temperature thawing,microwave thawing,and ultrasonic thawing on quality characteristics of Ctenopharyngodon idellus C.et V meat were studied.The changes of basic eating quality,textural properties,TBARS,protein carbonyl content,total sulfhydryl content were analyzed among five thawed samples.The result showed that different thawing methods exerted a certain impact on quality changes of Ctenopharyngodon idellus C.et V meat.After thawing of frozen meat in water,there were not significant differences in the pH value compared to the control group (P> 0.05),however,thawing loss,cooking loss and pressure filtration rate were lower.The L,a^*,b^* values were most closely to the control group,and water-holding capacity and color were maintained at higher levels.After thawing of frozen meat in water,there were not significant differences in the total sulfhydryl content compared to the control group (P> 0.05).The protein carbonyl content and TBARS value were lower than the other group.Compared with other thawing methods,thawing in water was more suitable to maintain the qualities of Ctenopharyngodon idellus C.et V meat.