Effect of static electric field on ice crystal size reduction during freezing of pork meat |
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| Affiliation: | 1. LUNAM University, Oniris, UMR 6144 GEPEA, BP 82225, 44322 Nantes, Cedex 3 France;2. CNRS, Nantes F-44307, France;3. ONIRIS, CRIP, Nantes F-44307, France;1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian District, Beijing 100083, China;2. Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China;2. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China;3. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China;4. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;1. ONIRIS - GEPEA (UMR CNRS 6144), Site de la Géraudière CS 82225, 44322 Nantes cedex 3, France;2. Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India;1. College of Biosystems Engineering and Food Science, Zhejiang University, Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou, 310058, PR China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X3V9, Canada |
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| Abstract: | The objective of this research was to evaluate the influence of static electric field (SEF) on the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal formulation. The results showed that by increasing the strength of the static electric field, the degree of supercooling was reduced. The measured degree of supercooling varied from 3.93 ± 1.3 °C to 1.92 ± 1.45 °C for the control and the frozen sample under 12 kV SEF, respectively. Meat microstructure was investigated after Carnoy fixation of the frozen tissues. The overall relative surface of the ice crystals was unchanged. The average equivalent circular diameter of the ice crystals was significantly reduced with increasing SEF; values from 32.79 ± 4.04 μm for the control to 14.55 ± 8.20 μm for the sample frozen at the maximum magnitude electric field which was tested were observed respectively. These findings demonstrate clearly the advantage of freezing under SEF which appears as a promising and innovative freezing process for food systems.Industrial relevanceThe reduction of freeze damage exerted to any tissue undergoing freezing remains a challenge. The mechanical and biochemical stress caused by the ice crystals to the cellular membranes results in irreversible tissue damage. Freezing under static electric field (SEF) has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. In the present study SEF was applied during freezing of pork meat. Our results indicate that the size of the formed ice crystals was significantly reduced under SEF freezing leading to a lower damage on the microstructure of meat. This paper describes an innovative freezing process that could be used in order for higher quality frozen products to be produced. |
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