肌原纤维
化学
背最长肌
傅里叶变换红外光谱
最长肌
分析化学(期刊)
色谱法
食品科学
化学工程
生物化学
动物科学
生物
工程类
作者
Shuyi Qian,Xia Li,Hang Wang,Waris Mehmood,Ming Zhong,Chunhui Zhang,Christophe Blecker
标识
DOI:10.1016/j.jfoodeng.2019.06.013
摘要
The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that by applying LVEFT, thawing process was shortened by 42%. LVEFT significantly reduced thawing loss and shear force of the thawed beef (P < 0.05) by protecting muscle microstructures. Results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) confirmed the reduction of thawing loss under LVEFT. Fourier transform infrared (FTIR) result suggested that the denaturated myofibrillar proteins (freezing-induced) would renaturate with thawing time, and the results of protein surface hydrophobicity and solubility were corresponded with it. The bonding capacity between protein and water (ionic bonds and hydrogen bonds) also increased with thawing time. It is demonstrated that LVEFT could effectively reduce quality loss of the beef and accelerate the renaturation of protein during thawing process while significantly shortening the thawing time (P < 0.05). These results evidenced a potential application of LVEFT method for meat thawing.
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