Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein

This study explored the effects of low voltage programmed thawing (LVPT) on thawing period, water status, current density as well as physicochemical properties of pork muscle, considering air thawing (AT), water immersion thawing (WT) and cold storage thawing (CST) for the comparison, additionally making fresh meat (FM) as the control. The thawing process used current limiting to gradually reduce the maximum output current to 500, 200 and 100 mA, respectively, by applying a safe voltage of 35 V in a home defrosting apparatus. Using two pairs of foil plate, the thawing (LVPT-2) with dual current loop accelerated the melting of ice crystals than the process with one pair of polar plate (LVPT-1) and one current loop. From −18 °C to −1 °C, the thawing period of LVPT-2 was reduced by 14.54 %, 11.72 %, and 15.95 % compared with that of LVPT-1 for samples within the thickness of 2, 3 and 4 cm, respectively. During the process, the intensity and density of the current loaded on the frozen meat gradually increased. LVPT-1 retained water and reduced its migration inside the meat, and protein solubility was better maintained. As the thickness increased, the effect of LVPT-2 on the moisture distribution and protein solubility of the sample decreased. LVPT-1 treatment resulted in less fat oxidation as well as stable secondary and tertiary structures of myofibrillar proteins compared to other treatments. At low voltage, the ability of LVPT −2 to maintain meat quality was reduced due to the increase in current density. In addition, LVPT-1 reduced muscle damage because of rapid melting of ice crystals. In contrast, LVPT-2 was conductive the formation of potential hot spots due to dual current loop passed through the pork in final phase of thawing, which would adversely influence the quality of thawed meat. Finally, LVPT could improve the rate of thawing, water binding capacity and meat quality, especially, there was no overheating effect on the meat because of current limiting.