Effect of microwave thawing on muscle food quality: A review

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2025-03-26 DOI:10.1016/j.foodcont.2025.111318

Jing Tian , Zhongshuai Yang , Yuanlv Zhang , Aofei Pu , Yuqin Feng , Guishan Liu , Jianguo He

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Abstract

Presently, in the food industry, Microwave thawing technology has gained widespread attention as an innovative means of food processing due to its dielectric properties, which allow microwave energy to rapidly penetrate frozen muscle foods as an efficient thawing technology. This paper reviews the current state of research on microwave thawing technology in the muscle food industry. Its mechanism of action and influencing factors are elucidated. The advantages and disadvantages of microwave thawing technology are analyzed by comparing data. The application of microwave and its combined thawing technology in muscle foods is reviewed. Finally, the development prospects of combined thawing are highlighted. Studies have shown that microwave thawing technology not only saves time and energy while inhibiting microbial growth, but also improves water retention. However, it is not without limitations, with issues such as lipid oxidation, protein degradation, and localized overheating being identified. In order to address these issues, the use of combined thawing techniques is an effective technology of reducing the negative effects of a single technique. Consequently, in order to promote innovation in the muscle food processing industry, further research into combination thawing is required.

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微波解冻对肌肉食品品质影响的研究进展

目前，在食品工业中，微波解冻技术作为一种创新的食品加工手段受到了广泛的关注，因为它的介电特性使微波能量能够快速穿透冷冻肌肉食品，成为一种高效的解冻技术。本文综述了微波解冻技术在肌肉食品工业中的研究现状。阐述了其作用机理和影响因素。通过数据对比分析了微波解冻技术的优缺点。综述了微波及其联合解冻技术在肌肉类食品中的应用。最后，对联合解冻的发展前景进行了展望。研究表明，微波解冻技术不仅节省了时间和能源，而且抑制了微生物的生长，还提高了保水能力。然而，它并非没有局限性，如脂质氧化，蛋白质降解和局部过热等问题被确定。为了解决这些问题，使用联合解冻技术是减少单一技术负面影响的有效技术。因此，为了促进肌肉食品加工业的创新，需要进一步研究组合解冻。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.