Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Huixin Wang; Changjiang Ding; Jingli Lu; Yuting Bao; Bingyang Han; Jie Zhang; Shanshan Duan; Zhiqing Song; Hao Chen

Food Chemistry: X (Mar 2024)

Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Huixin Wang,
Changjiang Ding,
Jingli Lu,
Yuting Bao,
Bingyang Han,
Jie Zhang,
Shanshan Duan,
Zhiqing Song,
Hao Chen

Affiliations

Huixin Wang: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
Changjiang Ding: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China; Corresponding authors.
Jingli Lu: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Corresponding authors.
Yuting Bao: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
Bingyang Han: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
Jie Zhang: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
Shanshan Duan: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
Zhiqing Song: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
Hao Chen: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China

Journal volume & issue: Vol. 21
p. 101104

Abstract

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The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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