Abstract:To explore the effects of different thawing methods on the edible quality of Micropterus salmonides and screen the optimal thawing method, in this study, the changes in the edible quality between fish meat thawed by different methods and fresh fish meat were compared through the detection of basic physical and chemical indexes such as water - holding capacity and texture properties, as well as flavor identification. The results showed that the fish meat thawed by water bath had the best water - holding capacity, with the water - holding rate reaching 81.10%, and the brine - thawing group had the highest thawing loss rate (P < 0.05), reaching 13.83%. The water migration of the fish meat in the water - bath thawing group was close to that of the fresh fish group. There was no significant difference in pH value among the thawing groups (P > 0.05). In terms of texture properties, the brine - thawing group was closer to the fresh fish group, followed by the water - bath thawing group. The sensory scores of the water - bath thawing group and the ultrasonic thawing group were relatively high (40.70 and 39.85 respectively), while that of the brine - thawing group was the worst (37.85). The contents of total amino acids, umami amino acids, and sweet amino acids in the fish meat of the water - bath thawing group were the highest, being 251.79, 162.44, and 56.43 μg·g-1 respectively, and the contents of 5'-inosinic acid (20.70 mg/100g) and hypoxanthine (15.52 mg/100g) were also prominent among the thawing groups. The organic acid contents in all thawing groups were significantly lower than those in the fresh fish group (P < 0.05). In conclusion, under the condition of ensuring the edible quality, water - bath thawing is more suitable for the thawing of Micropterus salmonides.
