Effects of Rapid and Slow Thawing Methods on Quality Characteristics and Protein Denaturation of Frozen Pork

This study was conducted to analyze the effects of rapid thawing techniques(microwave,ultrasonic)and slow thawing techniques(running water,air,refrigerator,and still water of 35℃)on the quality characteristics and protein denaturation of frozen pork. The changes in thawing rate,water holding capacity(WHC),color,lipid oxidation(TBARS),protein solubility,protein denaturation,freshness and shear force were examined among six thawed samples and fresh pork. The results showed that,after thawing treatments,the quality characteristics changed to varying degree as compared with the fresh pork. Also,different thawing methods had a certain impact on protein denaturation based on the analysis of differential scanning calorimeter(DSC). Among the six thawing methods,microwave thawing as a rapid way owned the shortest time-consuming. The thawing rate of the microwave thawing was 39.61 cm/h,which was the highest level observed among all thawing treatments(p<0.05). As well,microwave thawing maintained better WHC and tenderness. At the same time,the TBARS and degree of protein denaturation of microwave thawing were lower relatively. The freshness was still at the level of fresh meat Ⅰ. Therefore,microwave thawing would be more suitable to maintain the pork quality.