Effects of Thawing Methods on the Roasting Quality and Flavor Profiles of Reduced-Salt Marinated Large Yellow Croaker (<i>Larimichthys crocea</i>).

ABSTRACT: This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen products. Three thawing methods, low-temperature thawing (LTT), room-temperature thawing (RTT), and flowing-water thawing (FWT), were systematically evaluated. Freshly marinated (FM) and non-thawed (WT) samples served as controls. Key parameters, including thawing efficiency, physicochemical properties, texture, color, sensory attributes, and volatile organic compounds (VOCs), were analyzed. The results showed that FWT achieved the fastest thawing (14.67 min), significantly outperforming RTT (32.57 min) and LTT (591 min) (p < 0.05). Moisture content and springiness remained stable across treatments (p</

SUBMITTER: Deng Y 

PROVIDER: S-EPMC12731519 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature