Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

Jia, Guoliang; Nirasawa, Satoru; Ji, Xiaohua; Luo, Yongkang; Liu, Haijie

doi:10.1016/j.foodchem.2017.07.138

Cited by 96 publications

(50 citation statements)

References 37 publications

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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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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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“…HVEF had fewer effects on the physicochemical and structural changes of myofibrillar proteins, the total microbial counts, the volatile basic nitrogen, and other parameters of livestock meat compared with traditional thawing methods. Jia, Nirasawa, Ji, Luo, and Liu () confirmed that with HVEF thawing (voltage range: –25 to 0 kV), protein oxidation did not occur and the dynamic rheological analysis, protein aggregation, and gel texture analyses showed better results compared with air thawing in frozen rabbit meat. In addition, there was no significant change in the structure of myofibrillar proteins.…”

Section: Applications In Foodmentioning

confidence: 84%

“…The thawing rate was fastest, and the energy consumption was lowest when the electrode spacing was 9 cm, and the thawing voltage was 45 kV (Bai et al., ). For pork tenderloin, –10 kV may have less influence on the structure of myofibrillar proteins (Jia et al., ). In addition, the corona wind that was important for reducing the thawing time was increased by increasing the applied voltage and current.…”

Section: Thawing Parameters and Modelingmentioning

confidence: 99%

“…Changes in other structures can also be determined, for example, β-pleated sheets and β-turns (Greenfield & Fasman, 1969). Circular dichroism has been used to evaluate the structure of myofibrillar protein from pork tenderloin (Jia, Nirasawa et al, 2017c), tuna myoglobin (Chow, Ochiai, Watabe, & Hashimoto, 1989) thawed at 20°C, porcine longissimus muscle protein (Zhang, Li, Diao, Kong, & Xia, 2017) thawed at 4°C, and soy protein isolate (Zhao, Dong, Li, Kong, & Liu, 2015) thawed at 25°C. Unfortunately, the mathematics for following changes in the collagen triple helix structure in meats has not been developed and the results are sometimes misinterpreted in terms of the above classical structures.…”

Section: Protein Conformationmentioning

confidence: 99%

“…Dynamic rheological analysis evaluates the viscoelasticity of proteins and other material by measuring the storage/elastic modulus (G ) and the loss/viscous modulus (G ) variations. Rheological changes of myofibrillar protein of common carp surimi thawed using running water, pork tenderloin thawed using HVEF, and porcine longissimus muscle thawed using tap water were studied by Chen et al (2013), Jia, Nirasawa et al (2017c), and Xia, Kong, Xiong, and Ren (2010), respectively.…”

Section: Protein Physicochemical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

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Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

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Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Cui

Xuan

Ling

et al. 2019

Food Science & Nutrition

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Effects of high hydrostatic pressure‐assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca 2+ ‐ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high‐quality thawed fish.

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Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

Cited by 96 publications

References 37 publications

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

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

Recent Advances in Food Thawing Technologies

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

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