Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-07-17 DOI:10.1016/j.foodchem.2024.140424

Dewei Kong , Jiaqi Liu , Jun Wang , Qian Chen , Qian Liu , Fangda Sun , Baohua Kong

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引用次数: 0

Abstract

This work investigated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi using fresh sample as control. The thawing time of UPT samples was significantly reduced by 81.15% compared to AT treatment (P < 0.05). The thawing loss of UPT samples was 1.55% significantly lower than AT samples (4.51%) (P < 0.05). In addition, UPT samples had the least cooking loss and centrifugal loss. UPT treatment reduced the conversion of bound and immobilized water to free water and resulted in more uniform water distribution. UPT treatment significantly decreased the thiobarbituric acid reactive substances (TBARS) value and carbonyl content and increased the total sulfhydryl content of the samples (P < 0.05). In conclusion, UPT treatment increased the thawing rate and retarded the lipid and protein oxidation, resulting in better maintenance of quality characteristics of porcine longissimus dorsi than other thawing methods.

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在等离子活化水中进行超声波辅助浸泡解冻对猪背阔肌解冻速度、质量特性、脂质和蛋白质氧化的影响

本研究以新鲜样品为对照，考察了五种解冻方法（空气解冻（AT）、水解冻（WT）、等离子激活水解冻（PT）、超声波辅助水解冻（UWT）和超声波辅助等离子激活水解冻（UPT））对猪背阔肌解冻速度、质量特性、脂质和蛋白质氧化的影响。与 AT 处理相比，UPT 样品的解冻时间明显缩短了 81.15%（P < 0.05）。UPT 样品的解冻损失比 AT 样品（4.51%）低 1.55%（P < 0.05）。此外，UPT 样品的蒸煮损失和离心损失也最小。UPT 处理减少了结合水和固定水向自由水的转化，使水分分布更均匀。UPT 处理明显降低了样品的硫代巴比妥酸活性物质（TBARS）值和羰基含量，提高了总巯基含量（P < 0.05）。总之，与其他解冻方法相比，UPT 处理提高了解冻速度，延缓了脂质和蛋白质的氧化，从而更好地保持了猪背阔肌的质量特性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.