Influence of Innovative Thawing Approaches on the Thermal and Chemical Structure Changes of Frozen Beef Liver

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 degrees 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. Highlights circle AF and UB thawing methods resulted in a lower denaturation temperature. circle UBT showed the lowest MetMb content, helping to minimize oxidation. circle UBT caused less damage to protein chains and better preserved structural stability. circle UBT preserved desirable aroma characteristics more effectively.