Slowly-frozen and quickly-frozen olive flounder were each slowly thawed and quickly thawed using 100 MHz electromagnetic wave thawing (``smart thawing'') to observe the eŠects on tissues and to compare the performance of the diŠerent treatments. Many large spaces caused by ice crystals were observed in the muscle of slowly-frozen and slowly-thawed olive flounder, and a large amount of dripping and low stress-strain curve were observed. In contrast, the structure of the quickly-frozen and quickly-thawed olive flounder was dense, had little dripping, and showed a high stress-strain curve, similar to raw olive flounder muscle. From other frozen and thawed flounder data, it was considered that freezing aŠects drip formation and the stress at the beginning of biting, and thawing aŠects the chewy texture. This thawing technology will advance the supply of sashimi products that are free of infective parasites.
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