Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 41, Issue -, Pages 348-356Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2017.04.011
Keywords
Rabbit meat; HVEF; WHC; Protein denaturation; Water mobility
Categories
Funding
- National Science Foundation of China (NSFC) [31571908]
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The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be significantly improved at voltages of - 15, - 20 or - 25 kV, and HVEF treatment resulted in 0.5-1.7log reductions in the number of microorganisms. The rabbit meat thawed at - 20 kV had optimal qualities, including a high water-holding capacity (WHC) and good texture quality. Although there were structural alterations of the myoglobin treated at - 20 kV HVEF, the sarcoplasmic protein solubility was not reduced. Additionally, the - 20 kV HVEF treatment led to less denaturation of the myofibrillar proteins than with still air thawing, as demonstrated by the actin denaturation enthalpy (- 0.26 +/- 0.085 and - 0.12 +/- 0.040 J/g, respectively). Finally, thawing at - 20 kV HVEF had little influence on the relaxation of water, including the water mobility, in rabbit meat. Industrial relevance: This study found that HVEF thawing could shorten thawing time by 60%. Moreover, compared with air thawing, - 20 kV HVEF thawing led to less denaturation of the myofibrillar proteins, which is very important for further processing in the rabbit meat industry.
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