Studies on thawing of frozen foods by microwave oven. ---Effect of thawing condition on the qualities of fish meat.---

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This study was designed to find out the optimum thawing condition of frozen tuna fish by microwave oven. Normal lateral muscles of frozen tuna meat wa trimmed into a 100 g pieces ( 12 x 5x 1.5) cm^3 and stored at -30゜c or lower until tested. Each sample was irradiated at various power up to 500 Watt, and the surface temperature was continualy measured using Infrared Sensor. Qualities of thawed tuna were evaluated by following objective tests; Firmness and cohesiveness by a texturometer, water holding capacity, pH, K value and drip volume by standing. And sensory evaluation was conducted on color and firmness.As the result, the optimum thawing condition of the frozen tuna meat was determined to have irradiation with 500 Watt until the surface temperature was -11゜c and then with the power of 1/60 until it got -3゜c.