Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat
Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) wa...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007004 |
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| author | Yanyang Wu Yan Xu Qingwu Shen Tingxia Xu Zhuoqi Dong Aihua Lou |
| author_facet | Yanyang Wu Yan Xu Qingwu Shen Tingxia Xu Zhuoqi Dong Aihua Lou |
| author_sort | Yanyang Wu |
| collection | DOAJ |
| description | Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market. |
| format | Article |
| id | doaj-art-cba335a66c9b44e98757eac02c2a53b4 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cba335a66c9b44e98757eac02c2a53b42024-12-13T11:01:18ZengElsevierFood Chemistry: X2590-15752024-12-0124101812Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meatYanyang Wu0Yan Xu1Qingwu Shen2Tingxia Xu3Zhuoqi Dong4Aihua Lou5Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.; Horticulture and Landscape College, Hunan Agricultural University, Changsha 410128, China.; State Key Laboratory of Subhealth Intervention Technology, Changsha 410128, China.Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.; Corresponding author.Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market.http://www.sciencedirect.com/science/article/pii/S2590157524007004Pulsed electric fieldsFreezing storageZhijiang duckMelting of ice crystalsThe loss of immobilized water |
| spellingShingle | Yanyang Wu Yan Xu Qingwu Shen Tingxia Xu Zhuoqi Dong Aihua Lou Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat Food Chemistry: X Pulsed electric fields Freezing storage Zhijiang duck Melting of ice crystals The loss of immobilized water |
| title | Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat |
| title_full | Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat |
| title_fullStr | Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat |
| title_full_unstemmed | Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat |
| title_short | Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat |
| title_sort | optimization of pulsed electric fields assisted thawing process conditions and its effect on the quality of zhijiang duck meat |
| topic | Pulsed electric fields Freezing storage Zhijiang duck Melting of ice crystals The loss of immobilized water |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007004 |
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