Chun-Ta Lung, Chao-Kai Chang, Fang-Chi Cheng, Chih-Yao Hou, Min-Hung Chen, Shella Permatasari Santoso, Bara Yudhistira, Chang-Wei Hsieh
We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1–4 kV/cm of PEF shortened the thawing time by 20%–50%. Furthermore, 1–3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss by 19%, and maintained meat quality similar to that of fresh meat. Using low-field nuclear magnetic resonance, we confirmed that PEF stabilized the water retention capacity of muscle tissues during thawing. Microstructure and secondary structure analyses revealed that PEF accelerated the melting of ice crystals, reducing the damage caused by ice crystals by 70% and maintaining the stability of the α-helix and β-sheet. These results revealed the potential of PEF-assisted methods for use in thawing meat. © 2022 Elsevier Ltd
Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City, 40227, Taiwan; Council of Agriculture Executive Yuan, Food Technology and Processing Section, Zhongzheng Dist., Taipei, 10050, Taiwan; Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City, 81157, Taiwan; Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division 8, Chung Hsing New Village, Nantou, 54044, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya, 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei, 10607, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta City, 57126, Indonesia; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City, 404333, Taiwan
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