Influence of Magnetic Field‐Assisted Thawing on the Physicochemical Properties and Flavor of Pre‐Cooked Crab Meat

Frozen storage effectively extends the shelf life of precooked crabs, with only thawing required before consumption. Therefore, selecting an appropriate thawing method is essential to maintain product quality. The physicochemical and flavor characteristics of pre-cooked crabs were evaluated using different thawing methods to identify the most effective approach. The results indicated that the magnetic field-assisted thawing (MFT) group exhibited the lowest thawing loss (2.93%) and TBARS (0.32 mg/100 g) among the four groups (MFT, air thawing (AT), microwave thawing (MT), and hydrostatic thawing (ST)). Furthermore, the MFT group demonstrated the highest total sulfhydryl content (0.31 mmol/g) and the lowest levels of protein oxidation. The microstructure of the crab meat surface was smooth and flat, with increased contents of fresh and sweet amino acids, as well as AMP and IMP, by 6.90% and 17.79%, respectively. Additionally, the MFT process preserved certain aldehydes in the crab meat. In conclusion, the MFT thawing method proved to be the most effective in retaining the quality of pre-cooked crab.