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Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-09 , DOI: 10.1111/jfpe.13543 Mahshid Rahbari 1, 2 , Nasser Hamdami 3 , Habibollah Mirzaei 2 , Seid Mahdi Jafari 2
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-09 , DOI: 10.1111/jfpe.13543 Mahshid Rahbari 1, 2 , Nasser Hamdami 3 , Habibollah Mirzaei 2 , Seid Mahdi Jafari 2
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Our aim was to study the possible changes in texture and microstructure of chicken breast during high voltage electric field (HVEF) thawing. The HVEF was applied at 1.5, 2.25, and 3 kV/cm electrical field strengths for thawing of chicken breast cubes (2 × 2 × 2 cm3), in a designed multiple needle‐plate electrode system. The hardness was increased first at a higher voltage (from 1.5 to 2.25 kV/cm), then decreased at 3 kV/cm; the lowest hardness and highest springiness were observed in control sample with the maximum thawing time, that can be associated with protein denaturation results. The samples thawed under 1.5 kV/cm showed a lower texture destruction; in the histological sections of the thawed sample under 2.25 kV/cm, the fibrils remained relatively intact without any gaps; however, the largest deformation and loss of collagen fibrillation network was related to the control and the samples thawed under 3 kV/cm, possibly due to the great degree of protein denaturation. Color parameters showed that the L* and b* values increased by raising the voltage, and a* value dropped significantly, at higher voltages. Applying a desirable voltage and electrode distance for creating electric field can decrease the structural damages resulting from protein denaturation during the conventional thawing.
中文翻译：
高压电场融化的鸡胸肉的组织学和组织学性质研究
我们的目的是研究高压电场（HVEF）解冻过程中鸡胸肉的质地和微结构可能发生的变化。HVEF以1.5、2.25和3 kV / cm的电场强度施加，用于解冻鸡胸块（2×2×2 cm 3），在设计的多针板电极系统中。硬度首先在较高的电压（从1.5到2.25 kV / cm）下增加，然后在3 kV / cm时降低；然后在3 kV / cm下降低。在具有最大解冻时间的对照样品中观察到最低的硬度和最高的弹性，这可能与蛋白质变性结果有关。在1.5 kV / cm下融化的样品显示出较低的纹理破坏；在2.25kV / cm 2的融化样品的组织学切片中，原纤维保持相对完整，没有任何间隙。然而，胶原蛋白原纤化网络的最大变形和损失与对照有关，样品在3 kV / cm以下融化，可能是由于蛋白质变性程度高所致。颜色参数显示L *和b *值升高通过提高电压，以及一个*值显著下降，在更高的电压。施加期望的电压和电极距离以产生电场可以减少传统解冻过程中蛋白质变性导致的结构破坏。
更新日期：2020-11-09
中文翻译：
高压电场融化的鸡胸肉的组织学和组织学性质研究
我们的目的是研究高压电场（HVEF）解冻过程中鸡胸肉的质地和微结构可能发生的变化。HVEF以1.5、2.25和3 kV / cm的电场强度施加，用于解冻鸡胸块（2×2×2 cm 3），在设计的多针板电极系统中。硬度首先在较高的电压（从1.5到2.25 kV / cm）下增加，然后在3 kV / cm时降低；然后在3 kV / cm下降低。在具有最大解冻时间的对照样品中观察到最低的硬度和最高的弹性，这可能与蛋白质变性结果有关。在1.5 kV / cm下融化的样品显示出较低的纹理破坏；在2.25kV / cm 2的融化样品的组织学切片中，原纤维保持相对完整，没有任何间隙。然而，胶原蛋白原纤化网络的最大变形和损失与对照有关，样品在3 kV / cm以下融化，可能是由于蛋白质变性程度高所致。颜色参数显示L *和b *值升高通过提高电压，以及一个*值显著下降，在更高的电压。施加期望的电压和电极距离以产生电场可以减少传统解冻过程中蛋白质变性导致的结构破坏。
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