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<p>Thawing, as an important step in the freezing process, has rapidly developed in recent years. High voltage electric field (HVEF), as a non-thermal thawing method, performs well in maintaining product quality. The effects of HVEF on the thawing process of frozen fresh meat and the quality of thawed products were investigated. Results revealed that HVEF-assisted thawing significantly accelerated the thawing process, with thawing times of frozen bass, pork, and chicken being reduced by 38.31%, 46.93%, and 23.06%, respectively, under a 30&#xa0;kV/m HVEF. Moreover, HVEF-assisted thawing effectively reduced the juice loss of the products during thawing, with thawing losses of bass, pork, and chicken under a 30&#xa0;kV/m HVEF being reduced by 36.25%, 48.29%, and 40.12%, respectively. Samples thawed under the 30&#xa0;kV/m HVEF exhibited stronger color stability and color variation and a more stable moisture state than ordinary thawed products. Additionally, the thermal stability of the proteins of the HVEF-assisted thawed products was better than that of the ordinary thawed products. Based on the above indexes, the optimal HVEF-assisted thawing HVEF strength for different frozen meat products was determined to be 30&#xa0;kV/m. This study provides a theoretical basis for the exploration of industrial thawing by thawing different frozen raw meat.</p> Graphical Abstract <p></p>

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High Voltage Electrostatic Field (HVEF) Based Advanced Thawing: Effects of Thawing Process and Frozen Raw Meat Quality

  • 期刊论文

  • 发表日期：

    2025年5月28日

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  • Rui Hu,
  • Min Zhang,
  • Jiangshan Qiao,
  • Arun S. Mujumdar,
  • Chunyan Lei

摘要

Thawing, as an important step in the freezing process, has rapidly developed in recent years. High voltage electric field (HVEF), as a non-thermal thawing method, performs well in maintaining product quality. The effects of HVEF on the thawing process of frozen fresh meat and the quality of thawed products were investigated. Results revealed that HVEF-assisted thawing significantly accelerated the thawing process, with thawing times of frozen bass, pork, and chicken being reduced by 38.31%, 46.93%, and 23.06%, respectively, under a 30 kV/m HVEF. Moreover, HVEF-assisted thawing effectively reduced the juice loss of the products during thawing, with thawing losses of bass, pork, and chicken under a 30 kV/m HVEF being reduced by 36.25%, 48.29%, and 40.12%, respectively. Samples thawed under the 30 kV/m HVEF exhibited stronger color stability and color variation and a more stable moisture state than ordinary thawed products. Additionally, the thermal stability of the proteins of the HVEF-assisted thawed products was better than that of the ordinary thawed products. Based on the above indexes, the optimal HVEF-assisted thawing HVEF strength for different frozen meat products was determined to be 30 kV/m. This study provides a theoretical basis for the exploration of industrial thawing by thawing different frozen raw meat.

Graphical Abstract