Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality
The effect of pulsed electric field (PEF) assisted low temperature on the quality of frozen pork longissimus dorsi muscle during thawing was investigated in this study. The muscle frozen at −18 ℃ for 7 d was treated with 0 (Control), 3, 5, 10 kV PEF at 4 ℃ (P3, P5, P10). The effects of different tre...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010184 |
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| author | Pinpin LIU Jiahua ZHOU Chao ZHANG Baogang WANG Xingming SHI Haiqiang HONG Yunxiang WANG Ranran XU Lihua JIANG |
| author_facet | Pinpin LIU Jiahua ZHOU Chao ZHANG Baogang WANG Xingming SHI Haiqiang HONG Yunxiang WANG Ranran XU Lihua JIANG |
| author_sort | Pinpin LIU |
| collection | DOAJ |
| description | The effect of pulsed electric field (PEF) assisted low temperature on the quality of frozen pork longissimus dorsi muscle during thawing was investigated in this study. The muscle frozen at −18 ℃ for 7 d was treated with 0 (Control), 3, 5, 10 kV PEF at 4 ℃ (P3, P5, P10). The effects of different treatments on thawing time, color, texture, water loss and water distribution of muscle were analyzed. Results showed that PEF treatment reduced thawing time and improved the quality of muscle. Thawing time of frozen muscle treated with 10 kV PEF was 44.4% shorter than that of control. Cooking loss of muscle did not change significantly by PEF treatment (P>0.05). The hardness of thawed muscle with PEF treatment was significantly lower than that in control (P<0.05). Surface color fading and microstructure damage of muscle were reduced by PEF treatment. These results suggested that 10 kV PEF at 4 ℃ had the shortest thawing time, the lowest thawing loss, the state of meat sample was closer to fresh sample, and the quality was better. |
| format | Article |
| id | doaj-art-cb5f301fde1846658763aa0e697df8d1 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-cb5f301fde1846658763aa0e697df8d12025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146134334810.13386/j.issn1002-0306.20240101842024010184-1Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork QualityPinpin LIU0Jiahua ZHOU1Chao ZHANG2Baogang WANG3Xingming SHI4Haiqiang HONG5Yunxiang WANG6Ranran XU7Lihua JIANG8College of Life Science and Food Engineering, Hebei University of Technology, Handan 056038, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaHua Shang International Engineering Co., Ltd., Beijing 100069, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaCollege of Life Science and Food Engineering, Hebei University of Technology, Handan 056038, ChinaThe effect of pulsed electric field (PEF) assisted low temperature on the quality of frozen pork longissimus dorsi muscle during thawing was investigated in this study. The muscle frozen at −18 ℃ for 7 d was treated with 0 (Control), 3, 5, 10 kV PEF at 4 ℃ (P3, P5, P10). The effects of different treatments on thawing time, color, texture, water loss and water distribution of muscle were analyzed. Results showed that PEF treatment reduced thawing time and improved the quality of muscle. Thawing time of frozen muscle treated with 10 kV PEF was 44.4% shorter than that of control. Cooking loss of muscle did not change significantly by PEF treatment (P>0.05). The hardness of thawed muscle with PEF treatment was significantly lower than that in control (P<0.05). Surface color fading and microstructure damage of muscle were reduced by PEF treatment. These results suggested that 10 kV PEF at 4 ℃ had the shortest thawing time, the lowest thawing loss, the state of meat sample was closer to fresh sample, and the quality was better.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010184pulsed electric field (pef)pork longissimus dorsi musclethawingqualitydeterioration |
| spellingShingle | Pinpin LIU Jiahua ZHOU Chao ZHANG Baogang WANG Xingming SHI Haiqiang HONG Yunxiang WANG Ranran XU Lihua JIANG Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality Shipin gongye ke-ji pulsed electric field (pef) pork longissimus dorsi muscle thawing quality deterioration |
| title | Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality |
| title_full | Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality |
| title_fullStr | Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality |
| title_full_unstemmed | Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality |
| title_short | Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality |
| title_sort | effect of pulsed electric field assisted low temperature thawing on pork quality |
| topic | pulsed electric field (pef) pork longissimus dorsi muscle thawing quality deterioration |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010184 |
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