Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
复制标题
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
DOI：
10.1016/j.jfoodeng.2012.10.023
复制
发表时间：
2013-03-01
影响因子：
5.5
通讯作者：
Liu, Haijie
中科院分区：
文献类型：
--
作者：
He, Xiangli;Liu, Rui;Liu, Haijie
比较了高压静电场（HVEF）处理和空气解冻冷冻猪肉的解冻特性和解冻后品质。在高于6 kV的电压下操作的多点对板电极显著缩短了解冻时间。在4、6、8和10 kV电极电压下，解冻时间分别为70、52、46和40 min，而对照组为64 min。高压静电场处理在-5-0 ℃的温度范围内特别有效。高压静电场处理使解冻冻肉中的微生物总数减少了0.5-1 log CFU/g，而不影响肉质。在解冻后的5天内，挥发性盐基氮（VBN）水平增加10.64至16.38 mg/100 g下，10 kV的电压，而对照VBN增加10.66至19.87 mg/100 g。这表明高压静电场处理在冻肉解冻和贮藏中具有应用潜力。(C)2012爱思唯尔有限公司保留所有权利。
The thawing characteristics and post-thawing quality of frozen pork treated with high voltage electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple points-to-plate electrode operating at voltages above 6 kV significantly shortened the thawing time. Under electrode voltages 4, 6, 8, and 10 kV, thawing times were 70, 52, 46, and 40 min respectively, versus 64 min in the control. HVEF treatment was particularly effective in the temperature range -5-0 degrees C. HVEF treatment reduced the total microbial counts in thawed frozen meat by 0.5-1 log CFU/g, without affecting meat quality. During five days of post-thawing storage, the volatile basic nitrogen (VBN) levels increased from 10.64 to 16.38 mg/100 g under 10 kV applied voltage, while the control VBNs increased from 10.66 to 19.87 mg/100 g. This suggests an application potential for HVEF treatment in the thawing and storage of frozen meat. (C) 2012 Elsevier Ltd. All rights reserved.