Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study |
| |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China;4. Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada;1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China;3. College of Science, China Agricultural University, No. 17 Qinghuadonglu, Haidian District, Beijing 100083, China;4. Japan International Research Center for Agricultural Sciences, Tsukuba 305-8686, Japan;1. CAS Key Laboratory of Cryogenics, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China;2. Beijing Key Laboratory of Thermal Science and Technology, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China;3. University of Chinese Academy of Sciences, Beijing, China;1. Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, Hawaii 96822, United States of America;2. Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii 96822, United States of America |
| |
| Abstract: | To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental study was conducted using the high voltage electric field and static magnetic field separately during freezing. Pork tenderloin pieces were frozen at ?20 °C under several high voltage electric fields (10 kV/m (HVEF1), 30 kV/m (HVEF3), 50 kV/m (HVEF5)) and magnetic fields of 2 mT (MF2), 4 mT (MF4), 6 mT (MF6) and 8 mT (MF8). The effects of different methods on freezing rate, ice crystal size as well as the distribution, and product quality after thawing were investigated. The freezing time of pork tenderloin was reduced by 40.04% and 37.81% respectively, under the optimal electric and magnetic field conditions tested. The thawing loss decreased from 5.7% of conventional freezing to 1.7% of HVEF1 and 2.4% of MF2, respectively. In addition, both high-voltage electric field freezing and magnetic field freezing can better maintain the moisture state in the sample. The results for color and pH confirmed that the thawed product quality using HVEF1 and MF2 was superior to that obtained under other conditions. The myofibrillar protein in the thawed products obtained from HVEF1 and MF2 treatments was also found to be thermally more stable. It is noteworthy that the HVEF1 treated sample has the highest umami signal and the lowest salty signal. Considering the enhanced freezing efficiency and improved quality, application of HVEF1 is recommended as a viable strategy to produce high-quality frozen pork tenderloin.Industrial relevanceThe slow freezing rate of frozen meat products and serious deterioration of product quality are the key problems. Therefore, improving the efficiency of freezing is desirable. This study provides ideas for pork preservation. It caters to the need of industrial production of meat product where better efficiency freezing process is highly desirable, and the findings of this study is beneficial to the meat processing industry. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
