Impact of high voltage electric field thawing on the quality of frozen tilapia fillet

The frozen tilapia fillets were adopted as the raw material, the thawing curve, the thawing time and thawing rate were analyzed under the conditions of different high voltage electrostatic fields ( HEVF) ( 0, 1.8, 3.8 k V) and different thawing temperatures ( 25, 15, 5 ℃) .Loss rate of thawing, colony, sensory quality, total color difference value, total volatile base ( TVB-N) and lipid oxidation of nitrogen ( associates) were used as indicators of quality. The results showed that thawing under 3.8 k V HVEF was faster and the thawing time was shorter for each thawing temperature group.At 5 ℃, the rate of 3.8 k V high voltage electrostatic field was 1.59 times that of the control group.The TVB-N value and the total number of colonies were significantly lower than control group.At 15 ℃, the total number of colonies at 3.8 k V high voltage electrostatic field was 4.29 log CFU/g, which was significantly lower than control group ( 4.67 log CFU/g ( p < 0.05) . In general, the thawing of high-voltage electrostatic field can not only accelerate the thawing of frozen tilapia fillets, but also better keep the quality of fish. From the thaw rate and quality indicators, 15 ℃, 3.8 k V HVEF thawing is the best choice.