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Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi.
Kong, Dewei; Liu, Jiaqi; Wang, Jun; Chen, Qian; Liu, Qian; Sun, Fangda; Kong, Baohua.
Afiliación
  • Kong D; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wang J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, 266109, China.
  • Chen Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Sun F; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.
Food Chem ; 460(Pt 1): 140424, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39033636
ABSTRACT
This work investigated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi using fresh sample as control. The thawing time of UPT samples was significantly reduced by 81.15% compared to AT treatment (P < 0.05). The thawing loss of UPT samples was 1.55% significantly lower than AT samples (4.51%) (P < 0.05). In addition, UPT samples had the least cooking loss and centrifugal loss. UPT treatment reduced the conversion of bound and immobilized water to free water and resulted in more uniform water distribution. UPT treatment significantly decreased the thiobarbituric acid reactive substances (TBARS) value and carbonyl content and increased the total sulfhydryl content of the samples (P < 0.05). In conclusion, UPT treatment increased the thawing rate and retarded the lipid and protein oxidation, resulting in better maintenance of quality characteristics of porcine longissimus dorsi than other thawing methods.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oxidación-Reducción / Agua Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oxidación-Reducción / Agua Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido