Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods.

Ming-Ming Zhu,Zhuang-Li Kang,Han-Jun Ma,Sen Lu,Zheng-Rong Wang,Sheng-Ming Zhao,Ze-Yu Peng,Hong-Ju He

doi:10.3390/foods9010026

Ming-Ming Zhu, Zhuang-Li Kang + Show 6 more

Open Access

https://doi.org/10.3390/foods9010026

Copy DOI

Abstract

Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G′ values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.

Highlights

In recent years, the meat consumption has grown rapidly because of its better flavor, and nutrition [1]
Experimental samples were treated with microwave thawing (MT), microwave combined with ultrasonic thawing (MUT), microwave combined with 35 ◦ C water immersion thawing (MIT), microwave refrigeration (4 ◦ C) thawing (MRT), microwave combined with air convection
FOR PEER with thawing (MAT), or microwave combined with running water thawing (MWT)

Summary

Introduction

The meat consumption has grown rapidly because of its better flavor, and nutrition [1]. Though meats are rich in essential amino acids, vitamins, and minerals, they are highly perishable food commodities [2,3]. Frozen storage has been widely used to extend the shelf life and maintain the quality of meat [3]. Frozen meat must be defrosted before consumption or additional processing [4,5]. Frozen meat quality depends on freezing conditions, and thawing methods. Lipid peroxidation, water loss, textural changes, color and flavor deterioration, and microbial spoilage may occur during thawing [6,7]. A suitable thawing method must be considered to maintain quality and minimize losses

Objectives

Methods

Results

Conclusion