Research progress on the application of high voltage electrostatic field thawing technology in meat and meat products
ZANG Fangbo1, LYU Meng1, FU Yongjie2, SHI Ruodong3, WANG Lin1, FENG Sui3, GAO Xiaoguang1*
1(College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China) 2(Jinzhou Animal Health Supervision Institute, Shijiazhuang 052260, China) 3(Hebei Sogreen Food Co., Ltd., Shijiazhuang 050021, China)
Abstract: The quality of frozen meat and its products is inseparable from the thawing process. Therefore, choosing the right thawing technology is very important. The high voltage electrostatic field thawing technology has the characteristics of low thawing loss and fast thawing speed. The thawing mechanism and characteristics of high voltage electrostatic field thawing technology were briefly described in this article. The effects of water holding capacity, myoarchitecture, chromatic value, thawing rate and shelf life was analyzed when the technology was applied to meat and meat productions. In addition, the prospect for the high voltage electrostatic field thawing technology was prospected to provide theoretical references for future research applications.
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 Fangbo,LYU Meng,FU Yongjie,et al. Research progress on the application of high voltage electrostatic field thawing technology in meat and meat products[J]. Food and Fermentation Industries, 2021, 47(5): 303-308.
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2021, Vol. 47 
