Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 303 - 308

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025166

Research progress on the application of high voltage electrostatic field thawing technology in meat and meat products

  • ZANG Fangbo ,
  • LYU Meng ,
  • FU Yongjie ,
  • SHI Ruodong ,
  • WANG Lin ,
  • FENG Sui ,
  • GAO Xiaoguang
Expand
  • 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)

Received date: 2020-07-27

  Revised date: 2020-09-15

  Online published: 2021-03-31

Fold

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.

Key words： high voltage electrostatic field; thawing; meat; mechanism

Cite this article

ZANG Fangbo , LYU Meng , FU Yongjie , SHI Ruodong , WANG Lin , FENG Sui , GAO Xiaoguang . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025166

References

[1] ALAHAKOON A U, JAYASENA D D, RAMACHANDRA S, et al.Alternatives to nitrite in processed meat:Up to date[J].Trends in Food Science and Technology, 2015, 45(1):37-49.
[2] KILIC B, IMSEK A, CLAUS J R, et al.Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss[J].Meat Science, 2014, 97(1):93-103.
[3] 张馨月, 邓绍林, 胡洋健, 等.几种新型解冻技术对肉品质的影响研究进展[J].食品与发酵工业, 2020, 46(12):293-298.
ZHANG X Y, DENG S L, HU Y J, et al.Review on effects of selected novel thawing technologies on the quality of meat[J].Food and Fermentation Industries, 2020, 46(12):293-298.
[4] RAHBARI M, HAMDAMI N, MIRZAEI H, et al.Effects of high voltage electric field thawing on the characteristics of chicken breast protein[J].Journal of Food Engineering, 2018, 216(1):98-106.
[5] BAI Y X, SUN Y, LI Z, et al.Study the optimum parameters of high voltage electrostatic field thawing[J].Procedia Engineering, 2011, 16(16):679-684.
[6] 冯晚平, 胡娟.冷冻食品解冻技术研究进展[J].农机化研究, 2011, 33(10):255-258.
FENG W P, HU J.Research process on thawing technology of frozen food[J].Journal of Agricultural Mechanization Research, 2011, 33(10):255-258.
[7] 唐梦, 岑剑伟, 李来好, 等.高压静电场解冻技术在食品中的研究进展[J].食品工业科技, 2016, 37(10):373-376;385.
TANG M, CEN J W, LI L H, et al.Research progress of high voltage electrostatic field thawing technology in food[J].Science and Technology of Food Industry, 2016, 37(10):373-376;385.
[8] 方胜, 李英杰, 陆守道, 等.高压电场运用于加速食品解冻的研究[J].食品工业科技, 1999, 1(1):29-30.
FANG S, LI Y J, LU S D, et al.Application of high voltage electric field to accelerate thawing of food[J].Science and Technology of Food Industry, 1999, 1(1):29-30.
[9] 方胜, 李英杰, 陆守道, 等.利用高压电场加速食品解冻的实验研究[J].北京轻工业学院学报, 1999, 17(4):1-6.
FANG S, LI Y J, LU S D, et al.Experimental study on quick thawing method of foodstuff by high voltage electrostatic field[J].Journal of Beijing Institute of Light Industry, 1999, 17(4):1-6.
[10] 孙培元. 高压静电场解冻技术在食品中的应用[J].轻工科技, 2018, 34(5):37-38.
SUN P Y.Study on the application of high-voltage electrostatic field on food[J].Light Industry Science and Technology, 2018, 34(5):37-38.
[11] 王丽平, 李苑, 余海霞, 等.高压电场对生鲜食品保鲜机理研究进展[J].食品科学, 2017, 38(3):278-283.
WANG L P, LI Y, YU H X, et al.Progress in the knowledge of the preservation mechanism of raw fresh foods by high voltage electric field[J].Food Science, 2017, 38(3):278-283.
[12] NIEN Y K, YU F T, KANDI S, et al.Effect of a high voltage electrostatic field (HVEF) on the shelf-life of fresh-cut broccoli(Brassica oleracea var.italica)[J].LWT-Food Science and Technology, 2019, 116(12):e108 532.
[13] 白亚乡, 栾忠奇, 李新军, 等.高压静电场解冻机理分析[J].农业工程学报, 2010, 26(4):347-350.
BAI Y X, LUAN Z Q, LI X J, et al.Thawing mechanism of high voltage electrostatic field[J].Transactions of the CSAE, 2010, 26(4):347-350.
[14] 彭泽宇, 朱明明, 孙红东, 等.肉品新型解冻技术及其对蛋白特性影响的研究进展[J].食品科学, 2020, 41(19):303-310.
PENG Z Y, ZHU M M, SUN H D, et al.Advances in new thawing technology for meat and its effects on protein properties[J].Food Science, 2020, 41(19):303-310.
[15] HE X L, LIU R, TATSUMI E.Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field[J].Innovative Food Science & Emerging Technologies, 2014, 22:110-115.
[16] 唐梦, 岑剑伟, 李来好, 等.高压静电场解冻对冻罗非鱼片品质的影响[J].食品工业科技, 2017, 38(13):1-6.
TANG M, CEN J W, LI L H, et al.Impact of high voltage electric field thawing on the quality of frozen tilapia fillet[J].Science and Technology of Food Industry, 2017, 38(13):1-6.
[17] JIA G L, NIRASAWA S, JI X H, et al.Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field[J].Food Chemistry, 2018, 240(2):910-916.
[18] JIA G L, BERG F V D, HAO H, et al.Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field[J].Journal of Food Science and Technology, 2020, 57(3):1 574-1 578.
[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(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(6):13-17.
[20] 何向丽. 猪里脊肉冻结解冻特性及高压静电场(HVEF)解冻机理研究[D].北京:中国农业大学, 2016.
HE X L.Freezing and thawing characteristics of pork tenderloin meat and the mechanism of high voltage electrostatic field(HVEF)thawing[D].Beijing:China Agricultural University, 2016.
[21] AMIRI A, GANJEH A M, SHAFIEKHANI S, et al.Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins[J].Innovative Food Science and Emerging Technologies, 2019, 56(7):e102 191.
[22] MOUSAKHANI-GANJEH A, HAMDAMI N, SOLTANIZADEH N.Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish(Thunnus albacares)[J].Innovative Food Science and Emerging Technologies, 2016, 36(8):42-47.
[23] 谢晶, 华泽钊.食品在高压静电场中冻结、解冻的实验研究[J].食品科学, 2000, 21(11):14-18.
XIE J, HUA Z Z.Experimental study on freezing and thawing of food in high voltage electrostatic field[J].Food Science, 2000, 21(11):14-18.
[24] 谢晶, 张源, 管伟康, 等.猪肉在高压静电场中的冻结和解冻[J].制冷技术, 2001(4):25-28.
XIE J, ZHANG Y, GUAN W K, et al.Experimental research on freezing and thawing process of pork in high static-electric voltage fields[J].Chinese Journal of Refrigeration Technology, 2001(4):25-28.
[25] 张源, 谢晶, 管伟康.青鱼在高压静电场中冻结解冻的实验研究[J].制冷, 2002(3):6-9.
ZHANG Y, XIE J, GUAN W K.The experimental study on the fish frozen and thawed in the high electrostatic voltage field[J].Refrigeration, 2002(3):6-9.
[26] 郭衍银, 朱艳红, 赵向东, 等.高压静电对速冻冬枣解冻品质的影响[J].制冷学报, 2009, 30(2):45-48.
GUO Y Y, ZHU Y H, ZHAO X D, et al.Effect of high voltage electrostatic field on quality of thawing “Dongzao”Jujube[J].Journal of Refrigeration, 2009, 30(2):45-48.
[27] UYAR R, BEDANE T F, ERDOGDU F, et al.Radio-frequency thawing of food products-A computational study[J].Journal of Food Engineering, 2015, 146:163-171.
[28] CAI L Y, ZHANG W D, CAO A L, et al.Effects of different thawing methods on the quality of largemouth bass(Micropterus salmonides)[J].LWT-Food Science and Technology, 2020, 120(2):e108 908.
[29] CHOI E J, PARK H W, CHUNG Y B, et al.Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion[J].Meat Science, 2017, 124(2):69-76.
[30] OHTSUKI T.Process for thawing foodstuffs:Japan, US5034236[P].1991-7-23.
[31] HSIEH C W, LAI C H, LEE C H, et al.Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration[J].Journal of Food Science, 2011, 76(6):312-317.
[32] 唐树培, 李保国, 高志新.高压静电场解冻羊胴体的实验研究[J].制冷学报, 2016, 37(3):69-73.
TANG S P, LI B G, GAO Z X.Experimental study on thawing of frozen lamb with high voltage electrostatic field[J].Journal of Refrigeration, 2016, 37(3):69-73.
[33] SINGH A, ORSAT V, RAGHAVAN V.A comprehensive review on electrohydrodynamic drying and high-voltage electric field in the context of food and bioprocessing[J].Drying Technology, 2012(16):1 812-1 820.
[34] ROUAUD O, HAVET M.Assessment of the electrohydrodynamic drying process[J].Food and Bioprocess Technology, 2009, 2(3):240-247.
[35] UEMURA J, MIYAHARA M, MATSUMOTO T, et al.Effect of electric field on the defrosting rate of frozen pork[J].Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi, 2005, 52(7):311-314.
[36] DALVI-ISFAHAN M, HAMDAMI N, LE-BAIL A, et al.The principles of high voltage electric field and its application in food processing:A review[J].Food Research International, 2016, 89(11):48-62.
[37] 张源. 高压静电场中食品冻结、解冻技术的研究[D].上海:上海海洋大学, 2002.
ZHANG Yuan.Study on food freezing and thawing technology in high voltage electrostatic field[D].Shanghai:Shanghai Ocean University, 2017.
[38] 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 and Emerging Technologies, 2016, 34(34):135-140.
[39] KO W C, YANG S Y, CHANG C K, et al.Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia (Orechromis niloticus) during refrigeration[J].LWT-Food Science and Technology, 2016, 66(3):151-157.
[40] LI D P, JIA S L, ZHANG L T, et al.Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage[J].Innovative Food Science and Emerging Technologies, 2017, 42(6):25-32.
[41] KARACA H, VELIOGLU Y S.Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley[J].Postharvest Biology and Technology, 2014, 88(2):46-53.
[42] FENG X, NG V K, MARTA M K, et al.Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage[J].Food and Bioprocess Technology, 2017, 10(1):89-102.
[43] 贾红玲, 周振勇, 阿曼古丽·朱马汉, 等.高压静电场(HVEF)在肉类保鲜中的应用研究进展[J].草食家畜, 2019(2):19-22.
JIA H L, ZHOU Z Y, OMANGULI·Z M H, et al.Study on the application of high voltage electrostatic field (HVEF) in meat preservation[J].Grass-Feeding Livestock, 2019(2):19-22.
[44] YILDIZ-TURP G, SENGUN I Y, KENDIRCI P, et al.Effect of ohmic treatment on quality characteristic of meat:A review[J].Meat Science, 2013, 93(3):441-448.
[45] 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, 401(3):22-24.
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].Farm Products Processing, 2016, 401(3):22-24.
[46] MOUSAKHANI-GANJIEH A, HAMDAMI N, SOLTANIZADEH N.Impact of high voltage electric field thawing on the quality of frozen tuna fish(Thunnus albacares)[J].Journal of Food Engineering, 2015, 156(7):39-44.
[47] JIANG S, HO M L, JIANG S, et al.Color and quality of mackerel surimi as affected by alkaline washing and ozonation[J].Journal of Food Science, 2006, 63(4):652-655.
[48] JIA G L, LIU H J, NIRASAWA S, et al.Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat[J].Innovative Food Science and Emerging Technologies, 2017, 41(6):348-356.
[49] 钱书意, 李侠, 孙圳, 等.不同冻结温度下牛肉的肌原纤维蛋白变性与肌肉持水性[J].食品科学, 2018, 39(15):24-30.
QIAN S Y, LI X, SUN Z, et al.Myofibrillar protein denaturation and water-holding capacity of beef frozen at different temperatures[J].Food Science, 2018, 39(15):24-30.
[50] ZHUANG H, SAVAGE E M, SMITH D P, et al.Effect of dry-air chilling on warner-bratzler shear force and water-holding capacity of broiler breast meat deboned four hours postmortem[J].International Journal of Poultry Science, 2008, 7(8):743-748.
[51] 郑伟. 猪宰后肌肉肌间线蛋白和整联蛋白变化与持水性的关系[D].昆明:云南农业大学, 2013.
ZHENG W.Relationship between postmortem changes of desmin and integrin and water holding capacity of pork[D].Kunming:Yunnan Agricultural University, 2013.
[52] LUND M N, HEINONEN M, BARON C P, et al.Protein oxidation in muscle foods:A review[J].Molecular Nutrition & Food Research, 2011, 55(1):83-95.
[53] HSIEH C W, LAI C H, HO W J, et al.Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field[J].Journal of Food Science, 2010, 75(4):193-197.
[54] XIA X F, KONG B H, LIU Q, et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science, 2009, 83(2):239-245.
[55] 李银, 孙红梅, 张春晖, 等.牛肉解冻过程中蛋白质氧化效应分析[J].中国农业科学, 2013, 46(7):1 426-1 433.
LI Y, SUN H M, ZHANG C H, et al.Analysis of frozen beef protein oxidation effect during thawing[J].Scientia Agricultura Sinica, 2013, 46(7):1 426-1 433.
[56] HUFF-LONERGAN E, LONERGAN S M.Mechanisms of water-holding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science, 2005, 7 1(1):194-204.
[57] HE X L, LIU R, NIRASAWA S, et al.Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat[J].Journal of Food Engineering, 2013, 115(2):245-250.
[58] 马坚. 高压静电场对牛里脊肉冻结和解冻的保鲜研究[J].家电科技, 2018(7):68-71.
MA J.Preservation research on freezing and thawing process of beef tenderloin meat in high voltage electrostatic fields[J].Journal of Appliance Science & Technology, 2018(7):68-71.
[59] 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.
TANG M.Research on the effect of high-voltage electrostatic field on the quality of tilapia[D].Shanghai:Shanghai Ocean University, 2017.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.