Chao-Kai Chang, Chun-Ta Lung, Mohsen Gavahian, Bara Yudhistira, Min-Hung Chen, Shella Permatasari Santoso, Chang-Wei Hsieh
This study aimed to investigate the effects of pulsed electric field (PEF)-assisted thawing at 1, 2, and 3 kV/cm on myofibrillar protein (MP) of Pekin duck meat compared with a control (untreated) sample. The results showed that 2 kV/cm had the highest water-holding capacity (WHC) at 82.22 ± 2.22%, followed by 3 kV/cm and 1 kV/cm. The analysis of MP water migration revealed that the proportion of immobilized water (P22) in MP treated with 2 and 3 kV/cm was 92.43% ± 0.59%, which was similar to that of the fresh sample group (93.43 ± 0.28%). Additionally, the thermal stability of myosin and actin in MP indicated that PEF-assisted thawing can reduce structural damage. These results showed that PEF can reduce structural damage to MP during thawing and minimize the loss of processing suitability in the meat processing industry. © 2023
Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City, 402, Taiwan; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta, 57126, Indonesia; Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division 8, Chung Hsing New Village, Nantou, 540, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya, 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Techology, Daan Dist, Taipei, 10607, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung, 404333, Taiwan