Influence of Innovative Thawing Approaches on the Thermal and Chemical Structure Changes of Frozen Beef Liver
Year: 2026
Type: article
Abstract: Freezing effectively preserves meat quality, but the formation of ice crystals during the process can impact tenderness and functionality. Thawing is a critical step, as it can lead to physicochemical changes—such as protein oxidation and further ice crystal growth—that may reduce product quality and consumer appeal. Therefore, the thawing method plays a key role in determining the final quality of frozen meat. This study evaluated the physicochemical and structural characteristics of beef liver frozen at − 18 ± 2 °C for 20 h and thawed using three methods: water immersion thawing (WIT), ultrasonic bath thawing (UBT), and air fryer thawing (AFT). No significant differences in drip loss were observed among the UBT, AFT, and WIT samples ( p > 0.05). Color measurements ( L* , a* , b* ) were significantly higher in raw liver than in AFT and UBT samples ( p < 0.05). Compared to raw liver and the WIT method, AF and UB thawing lowered the denaturation temperature, indicating reduced thermal stability. The lowest metmyoglobin (MetMb) content was found in the UBT sample (36.57 ± 0.87%), followed by the AFT sample (41.71 ± 1.29%), suggesting better pigment preservation with UB thawing.
Source: Food Biophysics
Authors: Nazlıcan Avsar, Sibel Uzuner
Institution: Izmir Institute of Technology
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $2,590
OpenAlex ID: W7124968914