1. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle.
- Author
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Yang, Na, Yao, Huangbing, Zhang, Ankun, Jin, Yamei, Zhang, Xiao, and Xu, Xueming
- Subjects
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ELECTRIC fields , *THAWING , *FROZEN semen , *ERECTOR spinae muscles , *WATER immersion , *FROZEN meat - Abstract
This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (−5 to −1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation. [Display omitted] • CC-T reduced the conversion of immobilized water to free water in the meat. • CC-T resulted in higher protein solubility and thermal stability than AT and WT. • CC-T had a lower degree of myofibrillar protein oxidation compared to AT and WT. • CC-T resulted in less muscle tissue damage, making the fiber structure more complete. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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