Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
文献类型： 外文期刊
作者： Qian, Shuyi 1 ; Li, Xia 1 ; Wang, Hang 1 ; Mehmood, Waris 1 ; Zhong, Ming 3 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium
3.Changhong Meiling Co Ltd, Hefei 230051, Anhui, Peoples R China
关键词： Low voltage electrostatic field; Thawing; Myofibrillar proteins; Renaturation
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN： 0260-8774
年卷期： 2019 年 261 卷
页码：
收录情况： SCI
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 (LFNMR) 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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