Wang H.Dong Q.Zhang Z.Sriboonvorakul N.Guan Q.Huang J.J.Lin S.Hu J.Mahidol University2025-03-192025-03-192025-06-01Innovative Food Science and Emerging Technologies Vol.102 (2025)14668564https://repository.li.mahidol.ac.th/handle/20.500.14594/106728Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA+)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted Antarctic krill. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted Antarctic krill evidenced by decreased thawing and cooking loss (p < 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field-assisted refrigerator thawing is appropriate for defrosting Antarctic krill and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.ChemistryAgricultural and Biological SciencesEngineeringArticleSCOPUS10.1016/j.ifset.2025.1039882-s2.0-86000277327