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

He, Xinguang; Li, Rui; Nirasawa, Satoru; Zheng, De-Jiang; Liu, Haijie

doi:10.1016/j.jfoodeng.2012.10.023

Cited by 112 publications

(65 citation statements)

References 22 publications

(30 reference statements)

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“…Different thawing methods, such as using cold air circulation (cold storage or home refrigerators), slightly warmed air (heater) in a microwave oven, immersion in cold water, or room temperature (He et al, 2013;Xia et al, 2012). In recent years, high voltage electrostatic technology has been used for fast food thawing (He et al, 2013;He et al, 2014).…”

Section: Meat Quality Of Chicken Breast Subjected To Different Thawinmentioning

confidence: 99%

“…In recent years, high voltage electrostatic technology has been used for fast food thawing (He et al, 2013;He et al, 2014). These processes may affect the final characteristics of the product.…”

Section: Meat Quality Of Chicken Breast Subjected To Different Thawinmentioning

confidence: 99%

“…The main objectives of this preservation method is to inhibit microbial growth and delay metabolic activities. It allows maintaining almost all product characteristics of products and to stock them for long periods (He et al, 2013). Despite being one of the least aggressive preservation methods, freezing still produces modifications in foods and the magnitude of these changes is directly related to the speed of freezing.…”

Section: Introductionmentioning

confidence: 99%

“…In addition of losing water, thawed meat loses other functional properties, such as water-holding capacity (WHC) and proteins, which may impair the gelling of the final product that contains this raw material (Olivo & Olivo, 2006;He et al, 2013;Xia et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Oliveira

Gubert

Roman

et al. 2015

Rev. Bras. Cienc. Avic.

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Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (a w ), and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05) most of the physicochemical and structural properties of the meat, except for a w . Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes) presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing.

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Section: Meat Quality Of Chicken Breast Subjected To Different Thawinmentioning

confidence: 99%

Section: Meat Quality Of Chicken Breast Subjected To Different Thawinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Oliveira

Gubert

Roman

et al. 2015

Rev. Bras. Cienc. Avic.

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“…High-voltage electric eld (HVEF) thawing is an important nonthermal food processing method that has received considerable attention lately [1], and it is predominantly used to thaw food products in academia, including pork [2,3], tuna sh [4][5][6][7], chicken [8], rabbit meat [9], shrimps [10], common carp [11], tofu [12], and apple tissue [13]. Compared to traditional thawing methods, high-voltage electric eld thawing has many advantages [3,6,10] such as reduced thawing time, food quality preservation, microbial growth inhibition, reduced energy consumption, and so on.…”

Section: Introductionmentioning

confidence: 99%

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Ding

Song

et al. 2018

Journal of Food Quality

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Applying high-voltage electric eld (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the e ect of process parameters and electrode con guration in high-voltage electric eld system, we took the frozen tofu as the research object and investigated the in uence of the di erent voltages, electrode con guration, and electrode distances on thawing process. e thawing time, center temperatures, and loss rate of samples were measured. e results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with con guration and distance of electrodes. e electric parameters have a major e ect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. is work provides clues and experimental basis for the further application of high-voltage electric eld thawing technology.

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