ArticleFoods (Basel, Switzerland)2022
Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 32 citations in OpenAlex.
- Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts.Food chemistry: X · 2026Article
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review.Foods (Basel, Switzerland) · 2026Review
- Experimental Study on the Influence of Different Loading Weights and Placement Forms on Vacuum Sublimation-Rehydration Thawing of Large Yellow Croaker.Foods (Basel, Switzerland) · 2026Article
- Ultrasonic Monitoring of the Processes of Blast Freezing and Thawing of Meat.Foods (Basel, Switzerland) · 2026Article
- Physical, Chemical, and Enzymatic Pretreatment of Spent Hops and Its Impact on Xanthohumol Extraction Yield.Molecules (Basel, Switzerland) · 2025Article
- Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.Ultrasonics sonochemistry · 2025Article
- Thawing frozen foods: A comparative review of traditional and innovative methods.Comprehensive reviews in food science and food safety · 2025Review
- Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton.Food chemistry: X · 2024Article
- Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches.Ultrasonics sonochemistry · 2024Article
- Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water.Food chemistry: X · 2024Article
- Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage.Foods (Basel, Switzerland) · 2022Article
- Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The effects of vacuum thawing (VT), ultrasound thawing (UT) and microwave thawing (MT) on the quality, protein and lipid oxidation, internal temperature distribution and microstructure of porcine longissimus lumborum were compared. The results showed that a significant decrease (p < 0.05) in quality compared with those of fresh meat (FM) occurred for all of the thawing samples, especially for the MT samples. Changes in quality of the VT and UT samples were less significant than those of the MT samples. The increases in carbonyl content and TBARS value indicated that proteins and lipids in the thawing samples were oxidized. The decreases in uniform degrees of internal temperature distributions of muscles from the thawing samples were analysed by infrared thermography. Scanning electron microscopy images showed that the myofibril arrangements of thawing samples were looser than those of the FM samples with compact and ordered structure, which was proven by the obvious increase in the myofibril gap value of the thawing samples.
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