Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat

The objective of this study was to examine the impact of magnetic field-assisted thawing (MFT) on the quality and microstructure of Portunus trituberculatus meat, in comparison to other thawing methods (Air thawing, AT; Hydrostatic thawing, HT; Microwave thawing, MT). A comprehensive comparative analysis was conducted on different physicochemical and flavor properties of crab meat. MFT significantly reduced thawing loss by 18.9-20.0 % and TBARS levels by 40 % compared to the other methods, demonstrating its ability to minimize lipid oxidation. Microstructure analysis showed that MFT preserved muscle fiber integrity, leading to a denser and more organized structure with reduced protein denaturation. This performance was attributed to MFT's ability to reduce protein denaturation, which effectively minimizes water loss and inhibits lipid oxidation during thawing. Moreover, MFT improved the retention of key flavor compounds, increasing nonanal and 2-undecanone levels by 31.4 % and 69 %, respectively, contributing to a fresher aroma. MFT group also retained more umami (Glu + 40.8 %) and sweet amino acids (Gly, Ala + about 19.8 %), and nucleotides (AMP + 0.8 %, IMP + 9.4 %), while less bitter amino acids (Lys -68.2 %, Met -51.9 %). In conclusion, MFT had good ability of keeping quality of crabs meat, providing noval thawing method for P. trituberculatus.