Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat

Chun-Ta Lung; Chao-Kai Chang; Fang-Chi Cheng; Chih-Yao Hou; Min-Hung Chen; Shella Permatasari Santoso; Bara Yudhistira; Chang-Wei Hsieh

doi:10.1016/j.foodchem.2022.133137

Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat

Food Chem. 2022 Oct 1:390:133137. doi: 10.1016/j.foodchem.2022.133137. Epub 2022 May 5.

Authors

Chun-Ta Lung¹, Chao-Kai Chang², Fang-Chi Cheng³, Chih-Yao Hou⁴, Min-Hung Chen⁵, Shella Permatasari Santoso⁶, Bara Yudhistira⁷, Chang-Wei Hsieh⁸

Affiliations

¹ Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan. Electronic address: as920227@gmail.com.
² Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan. Electronic address: kai70219@nchu.edu.tw.
³ Council of Agriculture Executive Yuan, Food Technology and Processing Section, Zhongzheng Dist., Taipei 10050, Taiwan. Electronic address: fccheng@mail.coa.gov.tw.
⁴ Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan. Electronic address: chihyaohou@gmail.com.
⁵ Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division 8, Chung Hsing New Village, Nantou 54044, Taiwan. Electronic address: cmh@mail.afa.gov.tw.
⁶ Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei 10607, Taiwan. Electronic address: shella@ukwms.ac.id.
⁷ Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia. Electronic address: barayudhistira@staff.uns.ac.id.
⁸ Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan. Electronic address: welson@nchu.edu.tw.

PMID: 35561506
DOI: 10.1016/j.foodchem.2022.133137

Abstract

We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1-4 kV/cm of PEF shortened the thawing time by 20%-50%. Furthermore, 1-3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss by 19%, and maintained meat quality similar to that of fresh meat. Using low-field nuclear magnetic resonance, we confirmed that PEF stabilized the water retention capacity of muscle tissues during thawing. Microstructure and secondary structure analyses revealed that PEF accelerated the melting of ice crystals, reducing the damage caused by ice crystals by 70% and maintaining the stability of the α-helix and β-sheet. These results revealed the potential of PEF-assisted methods for use in thawing meat.

Keywords: Low-field nuclear magnetic resonance; Pekin duck meat; Pulsed electric field; Thawing rate.

MeSH terms

Animals
Ducks
Electricity
Food Quality*
Freezing*
Ice
Meat* / analysis
Poultry*

Substances

Ice