Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, quick freezing. Test HMR products were produced by mixing defrosted roasted AMPS, CSM, sauce in ratios 27.5, 45.0% (w/w), respectively, followed freezing at ?35 °C polypropylene plastic bowl covered with film. The chemical characteristics, nutritional quality, microbial sensory properties, shelf life examined. response surface methodology identified optimal temperature heating time steam for AMPS (220 °C, 1 min) CSM (300 1.5 min). Chemical characteristics showed low levels volatile basic nitrogen (9.45 mg%) thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) observed microbial, color, flavor, taste, texture, overall acceptance ?23 90 days. After reheating, scores varied from “like moderately” to very much.” was estimated be 24 months. In conclusion, HFD, successfully improved little loss nutrition texture.