Study On The Method Of Microwave Thawing Frozen Fish

Frozen storage is currently one of the most respected conservation technique for aquaticproducts, which can furthest guarantee the flavor and nutrition of aquatic products.Frozenseafood must be thawed before they processed, the traditional thaw method has the problemof long time to defrost, large energy consumption, low food quality, etc. Microwave thaw hasthe advantages of fast heating speed, strong penetrability, heat uniform, selective, energysaving, efficiency, and good fish quality. Research on the development of microwave thawhas the vital significance in aquatic industry.The influence factors of the defrosting by using microwave, including microwavepower, the thickness of ice on the yellow croaker which was cold frozen saved and thethickness of the yellow croaker, were studied. And compared the microwave thaw with thetraditional method of thaw on pH、TVB-N、TBA、total plate count、waterholding capacityand structure。The obtained main results are as follows：The thawing temperature of frozen fish by microwave thawing rise in a gradient; Theinfluence of surface ice of the fish on thaw speed was not significant, but hanging ice couldextend the effective time of thaw; Microwave thaw was not uniform in certain degree. Theinhomogeneity of fish increased as the increase of the number of levels; It could not reachgood thaw effect to thaw five thicknesses of frozen fish (8cm above) with2450MHzmicrowave oven; Compared to the traditional method of thaw, Microwave thaw could keepthe waterholding capacity of fish as fresh fish better and restrain bacterial breed in thawingprocess better; keep the meat quality of fish as fresh fish better.