Table 1.

Through different thawing methods, the thawing loss, cooking loss and water retention capacity of mackerel

Thawing treatments	Thawing loss (%)	Cooking loss (%)	Water-holding capacity (%)
Fresh	–	18.48 ± 0.84d	74.52 ± 83a
Flow water thawing	2.64 ± 0.35b	20.77 ± 0.34c	68.24 ± 0.97c
Ultrasonic flowing water thawing	2.37 ± 0.06b	20.59 ± 0.44c	69.77 ± 2.03 cd
Air thawing	2.30 ± 0.15b	21.22 ± 0.28b	70.06 ± 1.34 cd
Microwave thawing	5.85 ± 0.09a	22.63 ± 0.77a	63.18 ± 2.78d
Low temperature thawing	1.28 ± 0.02c	19.86 ± 0.56c	73.75 ± 1.85b

Values represent means ± standard deviation. Different letters in the same column indicate significant difference (P < 0.05)