National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2022 May 1;375:131661. doi: 10.1016/j.foodchem.2021.131661. Epub 2021 Nov 25.
To solve the problems of microbial contamination and protein loss caused by the conventional thawing method, plasma-activated water (PAW) and ultrasound were applied. Changes in microorganisms, protein loss, oxidation, degradation, digestion, and lipid oxidation were measured to evaluate the practicability of novel thawing treatments. Compared with the conventional thawing treatment, PAW thawing and ultrasound in combination with PAW thawing resulted in the reduction of the bacterium for 0.62-1.17 log CFU/g. Due to the presence of PAW in the thawing medium, the protein loss was reduced by 17.1-23.1%. NO radicals in the PAW retarded the lipid oxidation rate of chickens during thawing processing. These novel thawing treatments also had no significant effect on the apparent quality and protein compositions of chicken meat, and even improved protein digestion. PAW thawing treatment plays the role of sterilization while minimizing the protein loss, can be further applied to the thawing of poultry meat.
为了解决传统解冻方法导致的微生物污染和蛋白质损失问题，采用等离子体激活水（PAW）和超声波。测量微生物变化、蛋白质损失、氧化、降解、消化和脂质氧化，以评估新型解冻处理的实用性。与传统解冻处理相比，PAW 解冻和超声联合 PAW 解冻可使细菌减少 0.62-1.17logCFU/g。由于解冻介质中存在 PAW，蛋白质损失减少了 17.1-23.1%。PAW 中的 NO 自由基延缓了鸡肉在解冻过程中的脂质氧化速率。这些新型解冻处理对鸡肉的表观质量和蛋白质组成没有显著影响，甚至提高了蛋白质消化率。PAW 解冻处理在最大限度减少蛋白质损失的同时发挥杀菌作用，可进一步应用于家禽肉的解冻。
