Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
Authors/Creators
- 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- 2. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co. LTD, Nanjing 210000, Jiangsu Province, China
- 3. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
Description
This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlarged sarcomere, repaired the Z-line fractures, and intensified the dismission of the A band in the air-blast freezing (AF) process. The decreased carbonyl content and increased total sulfhydryl content indicated that LVEFF reduced protein oxidation in the freezing process. In addition, the results of Raman spectroscopy and fluorescence spectroscopy revealed that LVEFF minimized the changes in protein secondary and tertiary structures during freezing. In conclusion, utilization of LVEF in the freezing of prepared beef steak could reduce both the microstructure damage and protein structure changes in the freezing process.
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