Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein

被引：11
作者：
Chang, Chao-Kai [1 ]
Lung, Chun-Ta [1 ]
Gavahian, Mohsen [2 ]
Yudhistira, Bara [1 ,3 ]
Chen, Min-Hung [4 ]
Santoso, Shella Permatasari [5 ,6 ]
Hsieh, Chang-Wei [1 ,7 ]
机构：
[1] Natl Chung Hsing Univ, Dept Food Sci & Biotechnol, Taichung 402, Taiwan
[2] Natl Pingtung Univ Sci & Technol, Dept Food Sci, Pingtung 91201, Taiwan
[3] Sebelas Maret Univ, Dept Food Sci & Technol, Surakarta 57126, Indonesia
[4] Agr & Food Agcy Council Agr, Execut Yuan Mkt & Proc Div 8, Nantou 540, Taiwan
[5] Widya Mandala Surabaya Catholic Univ, Dept Chem Engn, Surabaya 60114, Indonesia
[6] Natl Taiwan Univ Sci & Techol, Dept Chem Engn, Taipei 10607, Taiwan
[7] China Med Univ Hosp, Dept Med Res, Taichung 404333, Taiwan
来源：
JOURNAL OF FOOD ENGINEERING | 2023年 / 350卷
关键词：
Pulsed electric field; Gelling property; Pekin duck meat; Myofibrillar protein; Low -field nuclear magnetic resonance; PHYSICOCHEMICAL CHANGES; LONGISSIMUS-DORSI; MUSCLE PROTEINS; OXIDATION; FISH; ULTRASOUND; QUALITY; WATER;
D O I：
10.1016/j.jfoodeng.2023.111482
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This study aimed to investigate the effects of pulsed electric field (PEF)-assisted thawing at 1, 2, and 3 kV/cm on myofibrillar protein (MP) of Pekin duck meat compared with a control (untreated) sample. The results showed that 2 kV/cm had the highest water-holding capacity (WHC) at 82.22 +/- 2.22%, followed by 3 kV/cm and 1 kV/ cm. The analysis of MP water migration revealed that the proportion of immobilized water (P22) in MP treated with 2 and 3 kV/cm was 92.43% +/- 0.59%, which was similar to that of the fresh sample group (93.43 +/- 0.28%). Additionally, the thermal stability of myosin and actin in MP indicated that PEF-assisted thawing can reduce structural damage. These results showed that PEF can reduce structural damage to MP during thawing and minimize the loss of processing suitability in the meat processing industry.
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页数：8
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