Effects of Variable Temperature and High Humidity Combined with Low Voltage Electrostatic Field Treatment on Thawing Effect and Protein Oxidation of Beef
2026
Huixin FU | Ting ZHANG | Xue QIAO | Yajie QIAO | Xintao MENG
This study aimed to optimize a new efficient and safe thawing method for frozen beef, and maintain its sensory and edible quality. The frozen beef was used for the test material, the traditional low-temperature thawing (4 ℃, RH 65%~73%) treatment was set as the control (CK). The treatments were the variable temperature and high humidity (2~6~2 ℃, RH 90%) combined with four different low-voltage electrostatic fields (the distances between the partition plates were 0, 25, 30, and 35 cm, respectively). The thawing effects of variable temperature and high humidity combined with low voltage electrostatic field (V-L) of the beef were investigated. The influence on the protein oxidation were analyzed on the basis of screening the appropriate treatment. The results showed that the variable temperature and high humidity combined with different low-voltage electrostatic fields had a certain thawing effect, the treatment of 2~6~2 ℃, RH 90% combined with V-L 30 was the best. Compared with CK, the thawing time was shortened by 27.30%, the juice loss rate was reduced by 25.21%, a* value was increased by 7.75%, and the malondialdehyde content was decreased by 36.17%. It was conducive to maintain the myofibril structure, significantly slowed down the degree of the protein cross-linking degradation of the beef, the carbony content was reduced by 50%, the sulfhydryl content was increased by 38.40%, and at the same time, it inhibited the oxidative denaturation of the beef proteins, enabled it keep a relatively high denaturation temperature and denaturation enthalpy. The result provides a new idea for the optimization and upgrading of the beef thawing technology in production, and offers a scientific basis for its application and promotion.
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