Impact of thawing techniques on the microstructure, microbiological analysis, and antioxidants activity of Lates niloticus and Mormyrus kannume fish fillets

Abstract

Given the cruciality of the thawing process to fish and their products as well as its impact on fish quality, this study aims to assess how different thawing techniques affect bacteriological changes, microstructure, and antioxidant activity enzymes in frozen fish fillets. As revealed, microwave thawing (MT) is a quick method, showing low microbial count and the least activity of antioxidant enzymes, while flowing water thawing (WT) preserves the fish microstructure.

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