Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat.
chicken meat
meat proteins
meat quality
pulsed electric fields
technological properties
water holding capacity
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
25 Jan 2021
25 Jan 2021
Historique:
received:
18
11
2020
revised:
19
01
2021
accepted:
20
01
2021
entrez:
28
1
2021
pubmed:
29
1
2021
medline:
29
1
2021
Statut:
epublish
Résumé
Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as the number of pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1.20 kV/cm). Results indicated that PEF does not exert any effect on meat pH and just slightly affects lightness and yellowness. Low-intensity PEF treatments improved the water holding capacity of chicken meat by significantly (
Identifiants
pubmed: 33504106
pii: foods10020241
doi: 10.3390/foods10020241
pmc: PMC7911002
pii:
doi:
Types de publication
Journal Article
Langues
eng
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