Abstract
Objective: To investigate the best defrosting method for frozen pork. Methods: Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. Results: The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to the microstructure of the meat, better maintenance of muscle tissue and muscle fibre structure. The hydrostatic thawing resulted lower total bacterial colony count and llow protein oxidation. Conclusion: The quality, physicochemical properties and microstructure of pork under low frequency electric field thawing were better than the other two thawing methods.
Publication Date
12-26-2023
First Page
35
Last Page
41
DOI
10.13652/j.spjx.1003.5788.2023.80371
Recommended Citation
Li, WANG; Wei, CHEN; Yuanliang, WANG; Zhongjun, LI; and Di, XIA
(2023)
"Effects of thawing methods on the quality, physicochemical properties and microstructure of pork,"
Food and Machinery: Vol. 39:
Iss.
10, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2023.80371
Available at:
https://www.ifoodmm.cn/journal/vol39/iss10/5
References
[1] 张帅, 徐乐, 梁小慧, 等. 肉类冷冻解冻技术研究进展[J]. 食品安全质量检测学报, 2019, 10（16）: 5 363-5 368.
ZHANG S, XU L, LIANG X H, et al. Research progress of freezing and defrosting technology of meat product[J]. Journal of Food Safety and Quality Testing, 2019, 10（16）: 5 363-5 368.
[2] BAO Y L, BOEREN S, ERTBJERG P. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding[J]. Meat Science, 2018, 135: 102-108.
[3] 刘梦, 曲超, 史智佳, 等. 不同气体比例对金枪鱼气调解冻及贮藏期间保鲜效果的影响[J]. 肉类研究, 2017, 31（3）: 12-17.
LIU M, QU C, SHI Z J, et al. Effect of different modified atmospheres in preserving the quality of tuna during thawing and subsequent storage[J]. Meat Research, 2017, 31（3）: 12-17.
[4] 梁诗惠, 冯钰敏, 邓华荣, 等. 解冻方式对鸡腿肉蛋白氧化特性的影响[J]. 食品与发酵工业, 2023, 49（5）: 223-229.
LIANG S H, FENG Y M, DENG H R, et al. Effects of thawing methods on protein oxidation characteristics of chicken thigh meat[J]. Food and Fermentation Industry, 2023, 49（5）: 223-229.
[5] ZHAO B, SHI Y X, XU C C, et al. Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics[J]. Ultrasonics Sonochemistry, 2022, 90: 106211.
[6] GAN S, ZHANG M, MUJUMDAR A S, et al. Effects of different thawing methods on quality of unfrozen meats[J]. International Journal of Refrigeration, 2022, 134: 168-175.
[7] 郭恒, 钱怡, 李颖杰, 等. 解冻温度对冷冻鲐鱼品质、质构及超微结构的影响[J]. 中国食品学报, 2014, 14（12）: 49-56.
GUO H, QIAN Y, LI Y J, et al. Effects of defrosting temperature on the quality and ultrastructure of frozen mackerel[J]. Chinese Journal of Food, 2014, 14（12）: 49-56.
[8] LUNG C T,CHANG C K, CHENG F C, et al. Effects of pulsed electric field-assisted thawing on the characteristics and quality of pekin duck meat[J]. Food Chemistry, 2022, 390: 133137.
[9] CHANG C K, LUNG C T, GAVAHIAN M, et al. Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein[J]. Journal of Food Engineering, 2023, 350: 111482.
[10] 马翼飞, 刘欢, 单钱艺, 等. 不同解冻方式对小黄鱼品质的影响[J]. 食品与发酵工业, 2021, 47（1）: 222-228.
MA Y F, LIU H, DAN Q Y, et al. Effect of different thawing methods on the quality of little yellow croaker[J]. Food and Fermentation Industry, 2021, 47（1）: 222-228.
[11] 惠庆玲, 邹同华, 宋睿琪, 等. 不同冷冻方式对真空解冻猪肉品质的影响[J]. 食品与发酵工业, 2020, 46（24）: 115-120.
HUI Q L, ZUO T H, SONG R Q, et al. Effects of different freezing methods on the quality of vacuum thawing pork[J]. Food and Fermentation Industry, 2020, 46（24）: 115-120.
[12] 张莉, 孙佳宁, 朱明睿, 等. 解冻方式对羊肉品质及微观结构的影响[J]. 核农学报, 2022, 36（8）: 1 607-1 617.
ZHANG L, SUN J L, ZHU M R, et al. Effects of thawing methods on quality and microstructure of frozen mutton[J]. Journal of Nuclear Agriculture, 2022, 36（8）: 1 607-1 617.
[13] 谭明堂, 谢晶, 王金锋. 解冻方式对鱿鱼品质的影响[J]. 食品科学, 2019, 40（13）: 94-101.
TAN M T, XIE J, WANG J F. Effects of different thawing methods on quality of squid[J]. Food Science, 2019, 40（13）: 94-101.
[14] 顾赛麒, 周洪鑫, 郑皓铭, 等. 干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响[J]. 食品科学, 2018, 39（21）: 1-10.
GU S Q, ZHOU H X, ZHENG H M, et al. Effects of different drying methods on lipid oxidation and volatile flavor components of cured grass carp[J]. Food Science, 2018, 39（21）: 1-10.
[15] 张树峰, 陈丽丽, 赵利, 等. 不同解冻方法对脆肉鲩鱼肉品质特性的影响[J]. 河南工业大学学报（自然科学版）, 2019, 40（3）: 56-62.
ZHANG S F, CHEN L L, ZHAO L, et al. Effect of different thawing methods on quality characteristics of Ctenopharyngodon idellus C. et V[J]. Journal of Henan University of Technology （Natural Science Edition）, 2019, 40（3）: 56-62.
[16] 冯钰敏, 梁诗惠, 邓华荣, 等. 不同解冻方式对鸭腿肉品质特性的影响[J]. 食品工业科技, 2023, 44（3）: 336-345.
FENG Y M, LIANG S H, DENG H R, et al. Effects of different thawing methods on the quality characteristics of the duck leg meat[J]. Food Industry Science and Technology, 2023, 44（3）: 336-345.
[17] 鲁伟. 冰鲜黄鸡肉品质评定与鲜度分级研究[D]. 扬州: 扬州大学, 2017: 56.
LU W. Evaluation of meat quality and classification of freshness forchilled yellow chicken[D]. Yangzhou: Yangzhou University, 2017: 56.
[18] 荣建华, 张亮子, 谢淑丽, 等. 冷冻对脆肉鲩和草鱼肉微观结构和质构特性的影响[J]. 食品科学, 2015, 36（12）: 243-248.
RONG J H, ZHANG L Z, XIE S L, et al. Effects of freeze on the microstructure and texture of crisp grass carp and grass carp muscle[J]. Food Science, 2015, 36（12）: 243-248.
[19] 孙芳, 李培龙, 孟繁博, 等. 高压静电解冻技术对牛肉品质的影响研究[J]. 中国牛业科学, 2011, 37（6）: 13-17.
SUN F, LI P L, MENG F B, et al. Effect of high-voltage electrostatic field thawing beef on beef quality[J]. China Cattle Science, 2011, 37（6）: 13-17.
[20] 姚薇, 王标, 马玲, 等. 高压静电场冻融处理对肉糜品质的影响[J]. 农产品加工, 2016（3）: 17-19.
YAO W, WANG B, MA L, et al. Effect of high static-electric voltage field on minced pork quality during freezing and thawing process[J]. Agricultural Products Processing, 2016（3）: 17-19.
[21] KONO S, KON M, ARAKI T, et al. Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet[J]. Journal of Food Engineering, 2017, 214: 158-165.
[22] HE X L, JIA G L, TATSUMI E, et al. Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field （HVEF） treatment process[J]. Innovative Food Science & Emerging Technologies, 2016, 34: 135-140.
[23] 周光宏, 徐幸莲. 肉品学[M]. 北京: 中国农业出版社, 1999: 183-210.
ZHOU G H, XU X L. Meatology[M]. Beijing: China Agricultural Press, 1999: 183-210.
[24] HE X L, LIU R, NI L Z S, et al. Effect of high voltage electrostatic field treatment on the thawing characteristics and post-thaw quality of frozen pork tenderloin[J]. Journal of Food Engineering, 2013, 115（2）: 245-250.
[25] XIA X F, KONG B H, LIU J, et al. Influence of different thawing methods on physicochemical changes and protein oxidation of procine longissimus muscle[J]. LWT-Food Science and Technology, 2012, 46（1）: 280-286.
[26] 袁静, 冯美琴, 孙健. 热加工方式对猪肉品质及氧化特性的影响[J/OL]. 食品科学. （2023-04-14）[2023-07-10]. http://kns.cnki.net/kcms/detail/11.2206.TS.20230413.1809.006.html.
YUAN J, FENG M Q, SUN J. The effect of thermal processing methods on the quality and oxidation characteristics of pork[J/OL]. Food Science. （2023-04-14） [2023-07-10]. http://kns.cnki.net/kcms/detail/11.2206.TS.20230413.1809.006.html.
[27] 郑旭, 曾露, 柏先泽, 等. 不同解冻处理对猪肉理化特性及微生物数量的影响[J]. 肉类研究, 2018, 32（4）: 14-19.
ZHENG X, ZENG L, BAI X Z, et al. Effects of different thawing methods on pork physicochemical properties and microbial counts[J]. Meat Research, 2018, 32（4）: 14-19.
[28] 刁华玉, 林松毅, 陈冬, 等. 解冻方式对南极磷虾肉理化特性和滋味的影响[J]. 中国食品学报, 2023, 23（4）: 228-238.
DIAO H Y, LIN S Y, CHEN D, et al. Effect of thawing methods on the physico-chemical and taste characteristics of antarctic krill meat[J]. Chinese Journal of Food, 2023, 23（4）: 228-238.
[29] 唐梦. 高压静电场解冻对罗非鱼片品质影响及其机理的研究[D]. 上海: 上海海洋大学, 2017: 76.
TANG M. Study on the thawing effect of high voltage electrostatic field on the ouality of tilapia and its mechanism[D]. Shanghai: Shanghai Ocean University, 2017: 76.
[30] 臧芳波, 吕蒙, 付永杰, 等. 高压静电场解冻技术在肉类及肉制品中的应用[J]. 食品与发酵工业, 2021, 47（5）: 303-308.
ZANG F B, LU M, FU Y J, et al. Research progress on the application of high voltage electrostatic field thawing technology inmeat and meat products[J]. Food and Fermentation Industry, 2021, 47（5）: 303-308.