Abstract
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.
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