Ultrasound assisted vacuum thawing (UVT) or microwave vacuum thawing (MVT) with red seabream fillets were compared to fresh, chill storage thawing, vacuum thawing, microwave thawing and ultrasound thawing. The thermal stability and gelation properties were studied with DSC and dynamic rheology, respectively. Raman spectra before and after H/D isotope exchange and intrinsic fluorescence were used to measure protein secondary and tertiary structure. Low-field NMR was done to measure water migration. The two thawing techniques both retained actin thermal stability and generally retained more stable tertiary structures than the other thawing methods. MVT showed a desirable viscoelasticity of muscle proteins and UVT had a relatively stable secondary structure. There were no significant changes in free water. Thus, UVT and MVT could be used to improve the physicochemical properties of proteins during thawing of fillets.

将带有红鲷鱼片的超声辅助真空解冻（UVT）或微波真空解冻（MVT）与新鲜，冷藏储藏解冻，真空解冻，微波解冻和超声解冻进行了比较。用DSC和动态流变学分别研究了热稳定性和凝胶化性能。H / D同位素交换前后的拉曼光谱和固有荧光用于测量蛋白质的二级和三级结构。进行低场NMR来测量水的迁移。两种解冻技术均保留了肌动蛋白的热稳定性，并且与其他解冻方法相比，通常保留了更稳定的三级结构。MVT显示出理想的肌肉蛋白粘弹性，而UVT具有相对稳定的二级结构。游离水没有显着变化。因此，