Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

摘要

This research aimed to reduce the loss of juiciness and textural properties of prepared beef steak during freezing by applying low voltage electric field (LVEF). Results showed that LVEF assisted freezing (LVEFF) speeded up the freezing process by 29.8% of the steak at the layer spacing of 30 cm (LVEFF-30). And LVEFF-30 efficiently reduced the press loss and thawing loss of the prepared steak by 21.2% and 47.4%, respectively. Textural analysis showed that LVEFF could enhance the hardness and tenderness of the thawed steak comparing with AF (air-blast freezing). Analysis of the size and distribution of ice crystals in muscle revealed that LVEFF could promote more uniform crystal nuclei and more rapid ice nucleation than AF. Low field nuclear magnetic resonance showed that LVEFF reduced the migration of immobilized water to free water, where LVEFF-30 was the most efficient manner. In conclusion, LVEFF could efficiently reduce the juiciness and textural loss of prepared beef steak during freezing comparing with AF. Industrial relevance: The juiciness and textural properties may seriously lose in traditional freezing method (AF), which reduces the quality of the prepared meat products and are unfavorable to consumers. LVEF represents a safe and energy-efficient physical processing technique based on electrostatic field, which has never been utilized in freezing meat products. Herein, the effect of LVEF on the juiciness and textural loss of prepared beef steak during freezing and the underlying mechanism will be discussed. The results will provide guidance for utilizing LVEF in the freezing storage and transport of prepared beef steak.