Effects of high voltage electric field thawing on the characteristics of chicken breast protein

被引：65
作者：
Rahbari, Mahshid [1 ]
Hamdami, Nasser [2 ]
Mirzaei, Habibollah [1 ]
Jafari, Seid Mandi [1 ]
Kashaninejad, Mandi [1 ]
Khomeiri, Morteza [3 ]
机构：
[1] Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Iran
[2] Isfahan Univ Technol, Dept Food Sci & Technol, Esfahan, Iran
[3] Gorgon Univ Agr Sci & Nat Resources, Dept Food Sci & Technol, Gorgan, Iran
来源：
JOURNAL OF FOOD ENGINEERING | 2018年 / 216卷
关键词：
High voltage electric field; Thawing; Chicken breast protein; Solubility; Denaturation; FISH THUNNUS-ALBACARES; ELECTROSTATIC-FIELD; PHYSICOCHEMICAL CHANGES; POSTTHAWING QUALITY; MEAT; TEXTURE; MUSCLE; TEMPERATURE; OXIDATION;
D O I：
10.1016/j.jfoodeng.2017.08.006
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
High voltage electric field (HVEF) is one of the recent thawing technologies. This study involved the application of a multiple point to plate electrode system at different voltages and electrode gaps (1.5, 2.25, and 3 kV/cm electrical field strengths), to thaw frozen chicken breast. The parameters associated with the quality of protein during HVEF thawing were investigated, and compared with the conventional still air thawing (control). The results showed the application of HVEF significantly decreases the thawing time. The thawing and drip losses decreased, then increased by elevating electric field strength, and the least cook loss was resulted in control. Higher myofibrillar protein solubility and water holding capacity were observed at the starting voltage of corona and maximized at 2.25 kV/cm. Differential scanning calorimetry thermograms revealed HVEF-treated samples at 2.25 kV/cm showed less protein denaturation. HVEF thawing at optimum voltages and electrode gaps can maintain the quality of delicate products. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：98 / 106
页数：9
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