In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken st...

This paper reviews the effects of freezing/thawing on technological properties of meat. Thus, the effects of freezing/thawing on drip loss have been presented. At the same time, novel thawing methods opposing conventional ones have been considered.

BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel t...

OBJECTIVE The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. METHODS Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at 2°C for 3 wk (A3, never-frozen control), freezing...

Polyphenoloxidase (PPO), protease activities, melanosis and exudate loss of pre-cooked Pacific white shrimp (Litopenaeus vannamei) subjected to multiple freeze-thaw cycles (1, 3 and 5 cycles) using different thawing methods were studied. PPO and protease activities increased as freeze-thaw cycles increased (p < 0.05). Thawing using running tap water resulted in the higher increases in both PPO ...

In this paper, rapid freezing and thawing test of air-entrained fly–ash concrete was carried out. Gas adsorption of concrete pores, mass loss, dynamic elastic modulus, and chloride diffusion coefficient of concrete after different freezing and thawing cycles was tested; scanning electron image was used to study the microscopic pore structure of the specimens. Results show that after certain fre...

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃...

The relationship of contracture and exudation of water in frozenthawed frog muscle was studied. With maximum shortening, there was a water loss of 35 per cent of the weight of muscle. By restricting the contraction, it was demonstrated that the amount of water loss was proportional to the degree of shortening, there being no significant loss with isometric contraction. Muscle already shortened ...

Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in pro...