دورية أكاديمية
Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period.
| العنوان: | Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period. |
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| المؤلفون: | Xu, Yuqian, Leng, Dongmei, Li, Xin, Wang, Debao, Chai, Xiaoyu, Schroyen, Martine, Zhang, Dequan, Hou, Chengli |
| المصدر: | Food Chemistry, 439, 138096 (2024-05-01) |
| بيانات النشر: | Elsevier Ltd, 2024. |
| سنة النشر: | 2024 |
| مصطلحات موضوعية: | Actomyosin, Early postmortem period, Electrostatic field, Microstructure, Water holding capacity, Water, Freezing, Static Electricity, Meat/analysis, Myofibrils, Cooking loss, Electrostatic field intensity, Field treatments, Freezing point, Fresh meat, High-voltage electrostatic field, Low voltages, Water-holding capacity, Meat, Analytical Chemistry, Food Science, General Medicine, Life sciences, Agriculture & agronomy, Sciences du vivant, Agriculture & agronomie |
| الوصف: | In this study, the effect of different intensity electrostatic fields on the water holding capacity (WHC) of fresh meat during the early postmortem period in controlled freezing point storage (CFPS) were investigated. Significantly lower cooking loss were found in low voltage electrostatic field (LVEF) and high voltage electrostatic field (HVEF) compared to the control group (CK) (p < 0.05). The myofibril fragmentation index and microstructure results suggested that the sample under HVEF treatment remained relatively intact. It has been revealed that the changes in actomyosin properties under electrostatic field treatment groups were due to the combination and dissociation of actomyosin binding into myofilament concentration, which consequently affects the muscle WHC. The study further demonstrated that the electrostatic field, especially HVEF, might increase the WHC of fresh meat by affecting the distribution of water molecules and physiochemical properties of actomyosin during the early postmortem period. |
| نوع الوثيقة: | journal article http://purl.org/coar/resource_type/c_6501 article peer reviewed |
| اللغة: | English |
| Relation: | https://api.elsevier.com/content/article/PII:S0308814623027140?httpAccept=text/xml; urn:issn:0308-8146; urn:issn:1873-7072 |
| DOI: | 10.1016/j.foodchem.2023.138096 |
| URL الوصول: | https://orbi.uliege.be/handle/2268/316405 |
| حقوق: | restricted access http://purl.org/coar/access_right/c_16ec info:eu-repo/semantics/restrictedAccess |
| رقم الأكسشن: | edsorb.316405 |
| قاعدة البيانات: | ORBi |
| DOI: | 10.1016/j.foodchem.2023.138096 |
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