In order to improve the thawing qualities of aquatic products, shrimps (Penaeus vannamei) as a representative of aquatic products, were thawed with high voltage electric field (HVEF) at different voltages. It was compared with an air-thawed control on the basis of thawing time and the post-thawing quality of the shrimps. The results showed that HVEF can reduce the thawing time of shrimps significantly. Compared with air-thawed control, the thawed shrimps under HVEF had better post-thawing qualities such as lower thawing loss, lower total bacteria count and lower total volatile basic nitrogen (TVB-N). HVEF thawing has advantages. This suggests an application potential for HVEF treatment in the thawing and storage of frozen aquatic products.
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