Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-02 DOI:10.1016/j.fochx.2024.101812

Yanyang Wu , Yan Xu , Qingwu Shen , Tingxia Xu , Zhuoqi Dong , Aihua Lou

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引用次数: 0

Abstract

Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market.

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脉冲电场辅助解冻工艺条件的优化及其对芷江鸭肉品质的影响

冷冻储存是工业化鸭肉的一种常见保存方法。然而，肉类的冷冻储存和解冻过程都会影响肉质。因此，适当的解冻方法对保持良好的肉质至关重要。本研究采用脉冲电场（PEF）解冻枝江鸭肉，并以新鲜鸭肉作为对照。研究分析了 PEF 辅助解冻过程的优化及其对芷江鸭肉质量的影响。数据显示，2 kV/cm PEF 辅助解冻组的剪切力在 PEF 辅助解冻组中最低。2 kV/cm PEF 辅助解冻组的芷江鸭肉色泽最佳。2 kV/cm PEF 辅助解冻可改善芷江鸭肉的口感特征，提高芷江鸭肉的持水量。PEF 辅助解冻能更好地保持芷江鸭肉的微观结构。我们的数据表明，如果 PEF 处理的强度过大或持续时间过长，鸭肉的品质实际上会下降。因此，在实际应用中应选择适当的参数，这将为 PEF 辅助解冻在市场上的应用提供参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.