The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa (25 min) were studied for their affect on the water holding capacity, protein denaturation and ultrastructure of porcine longissimus dorsi muscle that was frozen for 24 h at −18 °C. For comparison, water thawing at 20 °C and air thawing at 4 °C were used as control groups. The results showed that thawing losses at 140 MPa were significantly lower (P < 0.05) than those for atmospheric water thawing and the other two high-pressure conditions. However, pressing losses at 70 and 210 MPa were higher. The cooking losses and the degree of protein denaturation increased as the pressure increased. At 210 MPa, the endothermic transition temperature was higher, and the enthalpy of myosin protein denaturation was lower (P < 0.05) than the other treatment groups. At this pressure, the actin peak disappeared. Shrinkage of the sarcomere was observed in the high-pressure thawing groups, and the greatest sarcomere shrinkage was observed at 210 MPa. The H band began to appear blurry at 70 MPa and almost disappeared at 140 and 210 MPa. At the same time, the Z lines became coarser and the I band became considerably wider and white at 210 MPa.

研究了70 MPa（35 min），140 MPa（29 min）和210 MPa（25 min）的高压解冻对猪背最长肌肌肉持水能力，蛋白质变性和超微结构的影响。将其在-18℃下冷冻24小时。为了比较，将在20℃下融化的水和在4℃下融化的空气用作对照组。结果表明，在140 MPa时的融化损失明显低于大气融水和其他两个高压条件下的融化损失（P <0.05）。但是，在70和210 MPa的压力损失较高。蒸煮损失和蛋白质变性程度随压力增加而增加。与其他处理组相比，在210 MPa时，吸热转变温度更高，肌球蛋白蛋白质变性的焓更低（P <0.05）。在此压力下，肌动蛋白峰消失。在高压解冻组中观察到肌节收缩，并且在210MPa下观察到最大的肌节收缩。H带在70 MPa时开始出现模糊，在140和210 MPa时几乎消失。同时，在210 MPa时，Z线变粗，I带变得相当宽，呈白色。