Freezing and thawing have unexpected impacts on quality of Atlantic salmon, and efforts are needed to reduce side-effects of these processes. In order to evaluate the effects of pulsed electric field (PEF) treatment on quality of frozen-thawed salmon, the indicators associated with quality of PEF-treated (1.0 kV/cm) samples were compared with those of samples frozen and thawed without external treatment (control). Results showed that the application of PEF decreased the thawing time by 20 min from −2 °C to 0 °C. The muscle fiber of PEF-treated sample was preserved better after thawing, resulting in the total loss reduced by 6%. Sample texture and TVB-N content (12.51 mg/100 g less) showed positive effects as a result of PEF treatment. However, b value and lipid peroxidation were slightly increased due to the oxidation effect of PEF. It can be concluded the rational application of PEF has potential of extending freshness of frozen-thawed Atlantic salmon.

冷冻和解冻会对大西洋鲑鱼的质量产生意想不到的影响，因此需要努力减少这些过程的副作用。为了评估脉冲电场（PEF）处理对冷冻解冻鲑鱼质量的影响，将与PEF处理（1.0 kV / cm）样品质量相关的指标与未经外部处理的冷冻和解冻样品的质量指标进行了比较（控制）。结果表明，PEF的使用将解冻时间从-2°C降低到0°C减少了20分钟。解冻后，PEF处理的样品的肌纤维保留得更好，从而使总损失减少了6％。PEF处理后，样品质地和TVB-N含量（少了12.51 mg / 100 g）显示出积极的作用。然而，由于PEF的氧化作用，b值和脂质过氧化略有增加。