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Foods
2022 Aug 29;1117:. doi: 10.3390/foods11172616.
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Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber.
Ge X
,
Wang H
,
Yin M
,
Wang X
.
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To provide recommendations to users regarding which thawing method for frozen instant sea cucumbers entails lower quality losses, in this study we compared the water retention, mechanical properties, protein properties, and microstructures of frozen instant sea cucumbers post-thawing by means of different thawing approaches, including refrigerator thawing (RT), air thawing (AT), water immersion thawing (WT), and ultrasound-assisted thawing (UT). The results indicated that UT took the shortest time. RT samples exhibited the best water-holding capacity, hardness and rheological properties, followed by UT samples. The α-helix and surface hydrophobicity of WT and AT samples were significantly lower than those of the first two methods (p < 0.05). The lowest protein maximum denaturation temperature (Tmax) was obtained by means of WT. AT samples had the lowest maximum fluorescence emission wavelength (λmax). Based on these results, WT and AT were more prone to the degradation of protein thermal stability and the destruction of the protein structure. Similarly, more crimping and fractures of the samples after WT and AT were observed in the sea cucumbers' microstructures. Overall, we observed that UT can be used to maintain the quality of frozen instant sea cucumbers in the shortest time.
Figure 1. The time-temperature curves of instant sea cucumbers subjected to four thawing methods. In the gray box, we present the thawing curves for WT and UT from 0 to 25 min. RT, refrigerator thawing; AT, air thawing; WT, water immersion thawing; UT, ultrasonic-assisted thawing. The abbreviations of thawing methods are the same below.
Figure 2. Influence of different thawing methods on the T2 relaxation time (A) and relative water content (B) of frozen instant sea cucumber. Values of different groups with different lowercase letters (a–b) are significantly different at p < 0.05.
Figure 3. Influence of different thawing methods on TPA (A) and rheological properties (B,C) of frozen instant sea cucumber. (B,C) represent changes in the storage modulus and loss modulus. The units of hardness and chewiness are kilograms (kg). Values of different groups with different lowercase letters (a–d) are significantly different at p < 0.05.
Figure 4. Influence of different thawing methods on the differential scanning calorimetry (DSC) (A), fourier transform infrared radiation (FTIR) (B), protein secondary structure (C), fluorescence spectroscopy (D), and surface hydrophobicity (E) characteristics of frozen instant sea cucumber. Values of different groups with different lowercase letters (a–c) are significantly different at p < 0.05.
Figure 5. Influence of different thawing methods on the microstructures of frozen instant sea cucumbers (magnification: 800×).
Figure 6. Principal component analysis (PCA) of water retention, mechanical properties, and protein properties of instant sea cucumbers thawed with different thawing methods.
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