Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle

This study explored the effect of constant -current pulsed electric field thawing (CC -T) on the proteins and waterholding capacity of pork. Fresh meat (FM), and frozen meat after constant -voltage thawing (CV -T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC -T had a higher thawing rate than conventional thawing during ice -crystal melting stage (-5 to -1 degrees C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC -T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC -T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC -T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation.