Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water
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 we...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523005473 |
| _version_ | 1827308805482872832 |
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| author | Huixin Wang Changjiang Ding Jingli Lu Yuting Bao Bingyang Han Jie Zhang Shanshan Duan Zhiqing Song Hao Chen |
| author_facet | Huixin Wang Changjiang Ding Jingli Lu Yuting Bao Bingyang Han Jie Zhang Shanshan Duan Zhiqing Song Hao Chen |
| author_sort | Huixin Wang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T18:29:27Z |
| format | Article |
| id | doaj.art-1632eff85dd94d8caafcc3f9d081acda |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:12Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-1632eff85dd94d8caafcc3f9d081acda2024-03-26T04:27:11ZengElsevierFood Chemistry: X2590-15752024-03-0121101104Study on the thawing characteristics of beef in ultrasound combined with plasma-activated waterHuixin Wang0Changjiang Ding1Jingli Lu2Yuting Bao3Bingyang Han4Jie Zhang5Shanshan Duan6Zhiqing Song7Hao Chen8College of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China; Corresponding authors.College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Corresponding authors.College of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, ChinaThe 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.http://www.sciencedirect.com/science/article/pii/S2590157523005473Plasma-activated waterThawing rateSterilizationWater holding capacityLipid oxidation |
| spellingShingle | Huixin Wang Changjiang Ding Jingli Lu Yuting Bao Bingyang Han Jie Zhang Shanshan Duan Zhiqing Song Hao Chen Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water Food Chemistry: X Plasma-activated water Thawing rate Sterilization Water holding capacity Lipid oxidation |
| title | Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water |
| title_full | Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water |
| title_fullStr | Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water |
| title_full_unstemmed | Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water |
| title_short | Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water |
| title_sort | study on the thawing characteristics of beef in ultrasound combined with plasma activated water |
| topic | Plasma-activated water Thawing rate Sterilization Water holding capacity Lipid oxidation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523005473 |
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