Abstract
This study aimed to evaluate the effect of conventional and emerging thawing methods on process kinetics, as well as on the physicochemical and textural parameters of Nile tilapia (Oreochromis niloticus) fillets. Fillet thawing was evaluated under refrigeration (DAR), by water immersion at 4 °C (DAG), by microwave (DMI), and by ultrasound (DUS), using fresh fillets as a control (FRESH). DMI showed the shortest time to reach 4 °C (3.5 min) but was associated with the lowest water holding capacity (WHC = 54.23%) and increased fillet hardness. DAR required a prolonged time (660 min), resulting in lower pH (6.35) and higher lightness (L* = 62.60). DAG recorded the highest drip loss (2.55%). On the other hand, DUS stood out as the most balanced treatment, preserving WHC (80.40%) and pH (6.65) at levels equivalent to those of fresh fillets (77.60% and 6.64, respectively), in addition to providing the highest retention of red color (a* = 7.90). The study indicates that ultrasound thawing (DUS) showed the highest technological potential among the tested methods for future investigations on a larger scale.