A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality. (April 2023)

• Record Type: Journal Article
• Authors: Hu, Rui; Zhang, Min; Jiang, Qiyong; Law, Chung Lim
• Is Part Of: Meat science. Volume 198(2023)
• Publication Date: 2023-04
• Subjects: Infrared and microwave alternate thawing -- Infrared thawing -- Microwave thawing -- Pork quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.109084
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.