Effects of thawing methods on the quality, physicochemical properties and microstructure of pork
<b>Objective:</b> To investigate the best defrosting method for frozen pork. <b>Methods:</b> Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water ho...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231006 |
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| _version_ | 1850159461334777856 |
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| author | WANG Li CHEN Wei WANG Yuanliang LI Zhongjun XIA Di |
| author_facet | WANG Li CHEN Wei WANG Yuanliang LI Zhongjun XIA Di |
| author_sort | WANG Li |
| collection | DOAJ |
| description | <b>Objective:</b> To investigate the best defrosting method for frozen pork. <b>Methods:</b> Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. <b>Results:</b> The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to the microstructure of the meat, better maintenance of muscle tissue and muscle fibre structure. The hydrostatic thawing resulted lower total bacterial colony count and llow protein oxidation. <b>Conclusion:</b> The quality, physicochemical properties and microstructure of pork under low frequency electric field thawing were better than the other two thawing methods. |
| format | Article |
| id | doaj-art-feac723fd6ba4da28b63f34906d6dbf7 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-feac723fd6ba4da28b63f34906d6dbf72025-08-20T02:23:31ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-12-013910354110.13652/j.spjx.1003.5788.2023.80371Effects of thawing methods on the quality, physicochemical properties and microstructure of porkWANG Li0CHEN Wei1WANG Yuanliang2LI Zhongjun3XIA Di4 College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000 , China College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000 , China College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000 , China College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000 , China College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000 , China <b>Objective:</b> To investigate the best defrosting method for frozen pork. <b>Methods:</b> Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. <b>Results:</b> The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to the microstructure of the meat, better maintenance of muscle tissue and muscle fibre structure. The hydrostatic thawing resulted lower total bacterial colony count and llow protein oxidation. <b>Conclusion:</b> The quality, physicochemical properties and microstructure of pork under low frequency electric field thawing were better than the other two thawing methods.http://www.ifoodmm.com/spyjxen/article/abstract/20231006 low frequency electric field thawing air thawing hydrostatic thawing pork quality microstructure |
| spellingShingle | WANG Li CHEN Wei WANG Yuanliang LI Zhongjun XIA Di Effects of thawing methods on the quality, physicochemical properties and microstructure of pork Shipin yu jixie low frequency electric field thawing air thawing hydrostatic thawing pork quality microstructure |
| title | Effects of thawing methods on the quality, physicochemical properties and microstructure of pork |
| title_full | Effects of thawing methods on the quality, physicochemical properties and microstructure of pork |
| title_fullStr | Effects of thawing methods on the quality, physicochemical properties and microstructure of pork |
| title_full_unstemmed | Effects of thawing methods on the quality, physicochemical properties and microstructure of pork |
| title_short | Effects of thawing methods on the quality, physicochemical properties and microstructure of pork |
| title_sort | effects of thawing methods on the quality physicochemical properties and microstructure of pork |
| topic | low frequency electric field thawing air thawing hydrostatic thawing pork quality microstructure |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20231006 |
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