Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

The use of high voltage electric field (HVEF) has developed recently with different modes,
either static voltage or pulsed voltage. The HVEF is known as an emerging non-thermal …

This research evaluated the effects of multi-frequency ultrasound assisted freezing (UAF) on
the freezing rate, structural characteristics, and quality properties of cultured large yellow …

The effects of thawing methods (refrigeration thawing (RT, 4° C), water immersion thawing
(WT, 18° C), vacuum thawing (VT, 25° C), ultrasonic thawing (UT, 20° C) and microwave …

Abstract Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing,(VT),
microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine …

In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied
on frozen mud shrimp (Solenocera melantho) and stored at− 20° C for 24 weeks. Quality …

We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and
muscle tissue of Pekin duck meat. The results indicated that 1–4 kV/cm of PEF shortened the …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

Freezing and thawing have unexpected impacts on quality of Atlantic salmon, and efforts are
needed to reduce side-effects of these processes. In order to evaluate the effects of pulsed …