Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Huixin Wang; Changjiang Ding; Jingli Lu; Yuting Bao; Bingyang Han; Jie Zhang; Shanshan Duan; Zhiqing Song; Hao Chen

doi:10.1016/j.fochx.2023.101104

Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Food Chem X. 2023 Dec 26:21:101104. doi: 10.1016/j.fochx.2023.101104. eCollection 2024 Mar 30.

Authors

Huixin Wang¹, Changjiang Ding^{1

2}, Jingli Lu¹, Yuting Bao¹, Bingyang Han¹, Jie Zhang¹, Shanshan Duan¹, Zhiqing Song^{1

2}, Hao Chen¹

Affiliations

¹ College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
² Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China.

Abstract

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.

Keywords: Lipid oxidation; Plasma-activated water; Sterilization; Thawing rate; Water holding capacity.