Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin
Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin
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高压静电场处理对淡盐冷冻猪里脊肉解冻特性及解冻后品质的影响
DOI：
10.1016/j.lwt.2018.09.064
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发表时间：
2019-01
影响因子：
6
通讯作者：
Liu Haijie
中科院分区：
文献类型：
--
作者：
Jia Guoliang;Sha Kun;Meng Jin;Liu Haijie
研究了高压静电场对淡盐冻猪里脊肉的解冻特性、解冻初期机理和解冻后品质的影响。解冻速度增加，增加盐浓度的猪肉解冻的-10 kV或-15 kV高压静电场。猪肉的热物性值随盐浓度的增加而变化（0-6%）。HVEFs可以促进盐在解冻过程中的扩散。使用HVEFs解冻的猪里脊肉的滴水损失（P< 0.05）显著低于空气解冻期间发生的滴水损失（P< 0.05），这也通过肌球蛋白变性焓（空气解冻样品为−0.05 ± 0.03 J/g，−10 kV HVEFs解冻样品为−0.24 ± 0.03 J/g）得到证明。此外，在PCA分析后30 ms-100 ms之间，解冻方法存在明显的样品分组。在第0天，与空气解冻组相比，用-10 kV和-15 kV高压电场解冻导致猪里脊肉中的假单胞菌数量减少0.5个对数。
The thawing characteristics, initial thawing mechanism and post-thawing quality of lightly salted, frozen pork tenderloin following the use of high-voltage electrostatic fields (HVEFs) were investigated in this study. The thawing rate increased with increasing salt concentrations for pork thawed by a −10 kV or −15 kV HVEF. Thermal property values of pork changed with increasing salt concentration (0–6%). HVEFs could enhance salt diffusion during the thawing process. The pork tenderloin thawed using HVEFs had significantly less drip loss (P< 0.05) than occurred during air thawing, which was also proven by the myosin denaturation enthalpy (−0.05 ± 0.03 J/g for the air-thawed samples and −0.24 ± 0.03 for the −10 kV HVEF-thawed samples). Additionally, there is apparent sample grouping with respect to the thawing methods between 30 ms–100 ms after PCA analysis. Thawing with −10 kV and −15 kV HVEFs resulted in a 0.5 log reduction in the number ofPseudomonasin the pork tenderloin compared with the number in the air-thawed group at day 0.
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影响因子：
5.5
作者：
B. Karunakar;S. Mishra;S. Bandyopadhyay
通讯作者：
B. Karunakar;S. Mishra;S. Bandyopadhyay
影响因子：
8.8
作者：
Park, Donkeun;Xiong, Youling L.;Alderton, Amy L.
通讯作者：
Alderton, Amy L.
影响因子：
6.9
作者：
Seulgi Yu;S. Jeong;Okyoung Chung;Sumin Kim
通讯作者：
Seulgi Yu;S. Jeong;Okyoung Chung;Sumin Kim
高压静电场处理对冷冻猪里脊肉解冻特性及解冻后品质的影响
影响因子：
5.5
作者：
He, Xiangli;Liu, Rui;Liu, Haijie
通讯作者：
Liu, Haijie
影响因子：
5.5
作者：
Ishiwatari, Naomi;Fukuoka, Mika;Sakai, Noboru
通讯作者：
Sakai, Noboru