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Article

Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum

by
Bo Wang
,
Xue Bai
,
Xin Du
,
Nan Pan
,
Shuo Shi
and
Xiufang Xia
*
College of Food Science, Northeast Agricultural University, Harbin 150030, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(9), 1368; https://doi.org/10.3390/foods11091368
Submission received: 6 March 2022 / Revised: 28 April 2022 / Accepted: 29 April 2022 / Published: 9 May 2022
(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)
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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.
Keywords: thawing method; porcine longissimus lumborum; texture; fluid losses; oxidation thawing method; porcine longissimus lumborum; texture; fluid losses; oxidation

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MDPI and ACS Style

Wang, B.; Bai, X.; Du, X.; Pan, N.; Shi, S.; Xia, X. Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods 2022, 11, 1368. https://doi.org/10.3390/foods11091368

AMA Style

Wang B, Bai X, Du X, Pan N, Shi S, Xia X. Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods. 2022; 11(9):1368. https://doi.org/10.3390/foods11091368

Chicago/Turabian Style

Wang, Bo, Xue Bai, Xin Du, Nan Pan, Shuo Shi, and Xiufang Xia. 2022. "Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum" Foods 11, no. 9: 1368. https://doi.org/10.3390/foods11091368

APA Style

Wang, B., Bai, X., Du, X., Pan, N., Shi, S., & Xia, X. (2022). Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods, 11(9), 1368. https://doi.org/10.3390/foods11091368

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