Experiment of thawing shrimps (Penaeus vannamei) with high voltage electric field

被引：9
作者：
Bai, Yaxiang [1 ]
Huo, Yuan [2 ]
Fan, Xuejie [1 ]
机构：
[1] Dalian Ocean Univ, Sch Sci, Dalian 116023, Liaoning, Peoples R China
[2] Fisheries Technol Extens Stn Jinzhou, Jinzhou, Liaoning, Peoples R China
来源：
INTERNATIONAL JOURNAL OF APPLIED ELECTROMAGNETICS AND MECHANICS | 2017年 / 55卷 / 03期
关键词：
High voltage electric field (HVEF); thawing; shrimps; post-thawing quality; total volatile basic nitrogen (TVB-N); PORK TENDERLOIN MEAT; ELECTROSTATIC-FIELD; HIGH-PRESSURE; DRIP LOSS; FROZEN; QUALITY;
D O I：
10.3233/JAE-170020
中图分类号：
TM [电工技术]; TN [电子技术、通信技术];
学科分类号：
0808 ; 0809 ;
摘要：
In order to improve the thawing qualities of aquatic products, shrimps (Penaeus vannamei) as a representative of aquatic products, were thawed with high voltage electric field (HVEF) at different voltages. It was compared with an air-thawed control on the basis of thawing time and the post-thawing quality of the shrimps. The results showed that HVEF can reduce the thawing time of shrimps significantly. Compared with air-thawed control, the thawed shrimps under HVEF had better post-thawing qualities such as lower thawing loss, lower total bacteria count and lower total volatile basic nitrogen (TVB-N). HVEF thawing has advantages. This suggests an application potential for HVEF treatment in the thawing and storage of frozen aquatic products.
引用
收藏
页码：499 / 506
页数：8
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