Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin
材料科学
环境科学
电场
作者
Guoliang Jia,Kun Sha,Jin Meng,Haijie Liu
出处
期刊:Lwt - Food Science and Technology日期:2019-01-01卷期号:99: 268-275被引量:13
标识
DOI:10.1016/j.lwt.2018.09.064
摘要
Abstract The thawing characteristics, initial thawing mechanism and post-thawing quality of lightly salted, frozen pork tenderloin following the use of high-voltage electrostatic fields (HVEFs) were investigated in this study. The thawing rate increased with increasing salt concentrations for pork thawed by a −10 kV or −15 kV HVEF. Thermal property values of pork changed with increasing salt concentration (0–6%). HVEFs could enhance salt diffusion during the thawing process. The pork tenderloin thawed using HVEFs had significantly less drip loss (P