Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
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DOI：
10.1016/j.ifset.2019.102191
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发表时间：
2019-08-01
影响因子：
6.6
通讯作者：
Kenari, Reza Esmaeilzadeh
中科院分区：
文献类型：
--
作者：
Amiri, Amir;Mousakhani-Ganjeh, Alireza;Kenari, Reza Esmaeilzadeh
为探索新的解冻工艺，研究了8、16、48针3种针电极数的高压电场解冻对牛肉品质和牛肉肌原纤维蛋白的影响，并与传统解冻方法进行了比较。在本研究中，高压静电场参数保持恒定：间隙（4 cm）和电压（10 kV）。结果表明，增加电极针数可降低TBA、解冻损失、蒸发损失、蒸煮损失和总损失。肌原纤维蛋白的持水性、溶解性和凝胶强度随针电极数的增加先减小后增大。此外，净电荷表面和反应性巯基含量的上升趋势，观察到通过增加针电极的数量。最后，提高针电极的数量导致的颗粒尺寸分布的减少，虽然它是在样品进行最多的针电极的数量增加。在该样品中，与之前的两个水平以及对照相比，流变性能得到了改善。
In order to explore the novel process for thawing, the impact of the high voltage electric field (HVEF) thawing with three different needle electrode numbers (8, 16, and 48) on quality of beef meat and beef myofibrillar protein was investigated and compared with the traditional thawing method. In this study, the HVEF parameters were maintained constant: gap (4 cm) and voltage (10 kV). The results indicated that augmentation of the needle electrode numbers decreased TBA, thawing loss, evaporation loss, cooking loss, and total loss. Also, the water holding capacity, solubility and gel strength of myofibrillar protein reduced, then increased by increment of the needle electrode numbers. Moreover, an up-trend in the net charge surface and the reactive sulfhydryl content was observed by increasing the number of needle electrodes. Finally, elevating the number of the needle electrodes led to a decrease in the particle size distribution, although it was increased in sample subjected to the most number of needle electrodes. In this sample, an improvement of rheological properties was obtained in comparison with the two previous levels as well as control.