Work

High-voltage electrostatic field thawing stabilizes water immobilization and preserves ventral-skin golden appearance in frozen large yellow croaker (Larimichthys crocea)

Year: 2026

Type: article

Abstract: ), particularly the retention of its commercially valued golden ventral appearance. This study systematically compared room-temperature, water-bath, ultrasound-assisted, microwave, and high-voltage electrostatic field (HVEF) thawing using physicochemical analysis, texture measurement, sensory evaluation, H&E histology, LF-NMR/MRI, and HS-GC-IMS. Although HVEF was not the fastest treatment, it showed the best overall quality preservation, with lower thawing loss, higher moisture retention, lower MDA and TVB-N values, better texture preservation, and the highest overall sensory score. HVEF also better preserved muscle structure, stabilized water distribution, retained the characteristic ventral-skin color, and showed a more restrained volatile profile than ultrasound-assisted and microwave thawing. Taken together, these results indicate that HVEF provides the best overall balance between thawing efficiency and post-thaw quality retention, particularly for preserving the commercially important golden ventral appearance of large yellow croaker.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103874