Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin

Jia, Guoliang; Sha, Kun; Jin, Meng; Liu, Haijie

doi:10.1016/j.lwt.2018.09.064

Cited by 37 publications

(15 citation statements)

References 43 publications

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“…Frozen storage has been widely used to extend the shelf life and maintain the quality of meat [3]. Frozen meat must be defrosted before consumption or additional processing [4,5]. Frozen meat quality depends on freezing conditions, and thawing methods.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Zhu

Peng

et al. 2019

Foods

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Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G′ values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Zhu

Peng

et al. 2019

Foods

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“…(Leygonie et al, 2012). Until consumption or extra processing, frozen meat must be defrosted (Taher et al, 2001 andJia et al, 2019). While one of the most un-forceful protection techniques is freezing, it actually brings about some food changes, particularly the formation of ice crystals (Leygonie et al, 2012), which are influencing output characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…The process of thawing typically occurs more slowly than the process of freezing, changing in physical and chemical properties, including changes in taste (Jia et al, 2019), texture (James et al, 2017), color (Alvarenga et al, 2019), degeneration and protein aggregation, can be caused by a longer thawing period (Jia et al, 2018). Defrosted meat loses other practical properties, such as water holding capacity (WHC) and proteins, in addition to water loss, which can affect the gelling process of the finished product containing the crude material (Olivo and Olivo, 2006;He et al, 2013 andXia et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

Zahir

2021

Journal of Animal and Poultry Production

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In this study,the quality characteristics which include(physicochemical,structural characteristics and sensory evaluation)of beef loin submitted to fast freezing and thawed by five different methods (Refrigerator,Oven,Microwave,tap water and Room temperature)were examined The beef samples were defrosted to the point of reaching a core temperature of 0oC,followed several parameters were examined which include physical characteristics[(drip loss,thawing loos,cooking loss,and water holding capacity(WHC)].In addition to the chemical characteristics[(moisture content,protein solubility,thiobarbituric acid(TBA),myoglobin concentratio (Mb)and met myoglobin formation(Met-Mb)].As well as polyacrylamide gel electrophoresis profile (SDS-PAGE) and sensory evaluation were performed. The findings suggested that, beef sample thawed by tap water revealed lower drip, thawing and cooking loss, also leads to higher moisture content and WHC than the other thawing methods.Moreover, this thawing method(tap water)prevent lipid oxidation by decreased TBA vale and percent of Met-Mb formation as well as increasing Mb.It was also evident from the findings that the thawing techniques influenced the electrophoretic patterns of the beef samples.It was found that the samples with microwave thawing method have a higher band counts and greater intensity,showing higher damage to the proteins of the meat,making fragmentation,structure loss and liberation of small peptides,which affecting the nutritional value and functionality of the meat.However,the data of this experiment have shown that beef sample thawed by tap water protect meat quality and consistency efficiently and will help the meat manufacture and those who consuming the products. It was concluded that the characteristics of meat quality are connected not only to the freezing process, but also to the system and conditions of thawing used.

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“…Thawing of frozen food is an essential step before further processing or consumption. The final quality of quick-frozen aquatic products greatly depends on thawing conditions, and improper thawing methods may result in significant quality deterioration (Alvarenga et al, 2019;Jia et al, 2019), such as drip loss, lipid, and protein oxidation. Therefore, it is necessary to adopt appropriate thawing methods to maintain quality and minimize losses in the quick-frozen food (Cai et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing

Yang

Takaki

et al. 2020

CyTA - Journal of Food

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Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin

Cited by 37 publications

References 43 publications

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing

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