Abstract
To solve the problems of microbial contamination and protein loss caused by the conventional thawing method, plasma-activated water (PAW) and ultrasound were applied. Changes in microorganisms, protein loss, oxidation, degradation, digestion, and lipid oxidation were measured to evaluate the practicability of novel thawing treatments. Compared with the conventional thawing treatment, PAW thawing and ultrasound in combination with PAW thawing resulted in the reduction of the bacterium for 0.62–1.17 log CFU/g. Due to the presence of PAW in the thawing medium, the protein loss was reduced by 17.1–23.1%. NO radicals in the PAW retarded the lipid oxidation rate of chickens during thawing processing. These novel thawing treatments also had no significant effect on the apparent quality and protein compositions of chicken meat, and even improved protein digestion. PAW thawing treatment plays the role of sterilization while minimizing the protein loss, can be further applied to the thawing of poultry meat.
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