Recent Advances in New Meat Thawing Technologies and Their Effects on Protein Properties

被引：2

作者：

Peng Z. ^{[1
]}

Zhu M. ^{[1
,2
,3
]}

Sun H. ^{[1
]}

He H. ^{[1
]}

Wang Z. ^{[1
]}

Zhao S. ^{[1
]}

Kang Z. ^{[1
]}

Ma H. ^{[1
]}

机构：

[1] School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang

[2] Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang

[3] National Pork Processing Technology Research and Development Professional Center, Xinxiang

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 19期

关键词：

Aggregation properties; Meat; Mechanism; Protein conformation; Protein oxidation; Thawing technology;

D O I：

10.7506/spkx1002-6630-20190920-259

中图分类号：

学科分类号：

摘要：

Thawing is an important pretreatment step for frozen meat before its processing. Selecting appropriate thawing method is crucial to ensure the quality of defrosted meat. Since traditional thawing methods have the disadvantages of long time consumption and causing quality deterioration, new efficient thawing technologies have been rapidly developed and applied to maintain meat quality. Quality attributes such as water-holding capacity will inevitably change during thawing, due to the damage to cells caused by ice crystals during freezing, as well as protein oxidation, conformational changes, and changes in aggregation properties. This article briefly summarizes the advantages and disadvantages of new thawing technologies and the latest advances in their applications in the field of meat products. Protein oxidation, and changes in protein conformation and aggregation characteristics are explored to reveal an association between protein oxidation and water-holding capacity in meat products. This review will provide reference for the application of new low-energyconsumption and high-efficiency meat thawing technologies. © 2020, China Food Publishing Company. All right reserved.

引用

页码：303 / 310

页数：7

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