{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T05:48:56Z","timestamp":1791524936698,"version":"4.3.4"},"reference-count":66,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2018YFD0901006"],"award-info":[{"award-number":["2018YFD0901006"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012246","name":"Priority Academic Program Development of Jiangsu Higher Education Institutions","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012246","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n Thawing affects fillet color, determining consumer acceptance and market value of aquatic products. This study evaluated the effects of thawing methods [water thawing (WT, 25\u2009\u00b0C), air thawing (AT, 25\u2009\u00b0C) and chilled air thawing (CAT, 4\u2009\u00b0C)] on color stability and biochemical mechanisms across muscle regions [dorsal muscle (DM), belly muscle (BM) and tail muscle\u2122] of tilapia (\n Oreochromis niloticus<\/jats:italic>\n ) fillets.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n The CAT\u2010DM combination best preserved color, exhibiting the highest lightness (\n L<\/jats:italic>\n *) and redness (\n a<\/jats:italic>\n *) values, and lowest yellowness (\n b<\/jats:italic>\n *), yellowness index (YI) and total color difference (\u0394\n E<\/jats:italic>\n ), alongside delayed protein oxidation (indicated by lower carbonyl, surface hydrophobicity and turbidity, as well as higher sulfhydryl content, solubility and Ca\n 2+<\/jats:sup>\n \u2010ATPase activity). Among muscle regions, TM had the highest total pigment content, chroma (\n C<\/jats:italic>\n *) and redness (\n R<\/jats:italic>\n ), whereas AT\u2010BM exhibited the most severe color deterioration, characterized by higher metmyoglobin (MetMb) formation, thiobarbituric acid\u2010reactive substances (TBARS) levels, and total viable count. Specifically, TBARS values under AT were 167.67%, 188.89% and 187.50% higher in DM, BM and TM, compared to CAT. Correlation and partial least squares discriminant analysis identified myoglobin oxidation as the primary driver of color instability, with MetMb formation rate, MetMb% and YI serving as top predictors of quality decline. Discoloration was strongly associated with lipid\/protein oxidation, loss of protein integrity and microbial growth.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n In summary, CAT\u2010DM effectively reduced thawing\u2010induced color deterioration by suppressing protein and lipid oxidation and stabilizing myoglobin. These findings provide insights for region\u2010specific thawing strategies and optimize industrial processes to enhance product quality and market value. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71123","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T04:50:38Z","timestamp":1791521438000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia (\n Oreochromis niloticus<\/i>\n ) fillets"],"prefix":"10.1002","author":[{"given":"Hongli","family":"Wang","sequence":"first","affiliation":[{"name":"Jiangsu Key Laboratory of Marine Bioresources and Environment\/Jiangsu Key Laboratory of Marine Biotechnology Jiangsu Ocean University Lianyungang China"},{"name":"Co\u2010Innovation Center of Jiangsu Marine Bio\u2010industry Technology Jiangsu Ocean University Lianyungang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zixuan","family":"Li","sequence":"additional","affiliation":[{"name":"Jiangsu Key Laboratory of Marine Bioresources and Environment\/Jiangsu Key Laboratory of Marine Biotechnology Jiangsu Ocean University Lianyungang China"},{"name":"Co\u2010Innovation Center of Jiangsu Marine Bio\u2010industry Technology Jiangsu Ocean University Lianyungang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baoying","family":"Bai","sequence":"additional","affiliation":[{"name":"Jiangsu Key Laboratory of Marine Bioresources and Environment\/Jiangsu Key Laboratory of Marine Biotechnology Jiangsu Ocean University Lianyungang China"},{"name":"Co\u2010Innovation Center of Jiangsu Marine Bio\u2010industry Technology Jiangsu Ocean University Lianyungang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peizhen","family":"Chen","sequence":"additional","affiliation":[{"name":"Jiangsu Key Laboratory of Marine Bioresources and Environment\/Jiangsu Key Laboratory of Marine Biotechnology Jiangsu Ocean University Lianyungang China"},{"name":"Co\u2010Innovation Center of Jiangsu Marine Bio\u2010industry Technology Jiangsu Ocean University Lianyungang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xichang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saikun","family":"Pan","sequence":"additional","affiliation":[{"name":"Jiangsu Key Laboratory of Marine Bioresources and Environment\/Jiangsu Key Laboratory of Marine Biotechnology Jiangsu Ocean University Lianyungang China"},{"name":"Co\u2010Innovation Center of Jiangsu Marine Bio\u2010industry Technology Jiangsu Ocean University Lianyungang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,8]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145856","article-title":"Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics","volume":"493","author":"Liu Z","year":"2025","journal-title":"Food Chem"},{"key":"e_1_2_8_3_1","doi-asserted-by":"crossref","first-page":"7204","DOI":"10.1002\/jsfa.13542","article-title":"Changes in water\u2010soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long\u2010term frozen storage","volume":"104","author":"Wang H","year":"2024","journal-title":"J Sci Food Agr"},{"key":"e_1_2_8_4_1","doi-asserted-by":"crossref","unstructured":"FAO The state of world fisheries and aquaculture 2024. 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