Abstract
In order to investigate the thawing time and water-holding capacity under high-voltage electric field (HVEF), we studied the thawing experiments of frozen beef in a multiple needles-to-plate electrode system. The electric field, thawing characteristics, and quality parameters during the thawing process were measured. The results showed that compared with the control, the thawing time of beef under HVEF was significantly shortened, the thawing rate increased significantly, the drip loss decreased, and the centrifugal loss increased during the thawing process. By the response surface analysis and single-factor analysis of variance, the best thawing conditions for each thawing parameter were determined. It provides a theoretical basis and practical guidance for understanding the characteristic parameters of the high-voltage electric field thawing technology.
Highlights
In order to better maintain the original taste and nutrition of meat, freezing is the best and most important storage method at present [1,2,3,4]
In order to systematically and comprehensively study the effect of high-voltage electric field process parameters on thawing time, thawing rate, drip loss, and centrifugal loss of frozen beef, some groups of experiments were added in addition to the response surface design experimental scheme
Amiri et al found that the thawing time of beef under a high-voltage electric field (HVEF) system would significantly shorten than that of the control [20], which was consistent with the results of this study
Summary
In order to better maintain the original taste and nutrition of meat, freezing is the best and most important storage method at present [1,2,3,4]. High-voltage electric field (HVEF) thawing is a new nonthermal thawing technology, which has the advantages of high efficiency, low equipment cost, and simple operation, and is becoming a research hotspot [14,15,16,17,18,19] He et al found that during five days of post-thawing storage, the volatile basic nitrogen (VBN) levels increased from 10.64 to. These studies have been very detailed on some issues, few studies have systematically and comprehensively reported about the effects of high-voltage electric field process parameters on the water-holding capacity of frozen beef during the thawing process These will directly affect the development of highvoltage electric field thawing technology and thawing equipment, thereby limiting the application of this technology, making it difficult to apply to large-scale meat industry production. It provides theoretical basis and reference for understanding the thawing characteristics and mechanism under highvoltage electric field
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