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<p>This study aimed to evaluate the impact of dielectric barrier discharge (DBD) plasma thawing on the physicochemical and structural properties of beef, comparing it with conventional thawing methods such as still-air and microwave heating. Meat samples with thicknesses of 5, 10, and 15&#xa0;mm were thawed using DBD plasma at voltages of 16, 18, and 20&#xa0;kV. The results demonstrated that protein solubility was inversely correlated with sample thickness, with the highest solubility observed in samples thawed at 20&#xa0;kV. Thawing and cooking losses were significantly reduced by 27.81–56.04% and 36.38–69.82%, respectively, at 20&#xa0;kV compared to still-air thawing. Additionally, DBD plasma thawing enhanced the water-holding capacity (WHC) of the meat compared to conventional methods. Color analysis revealed that the color change in plasma-thawed meat was significantly lower than that in meat thawed using still-air or microwave methods, with the extent of color change being influenced by plasma voltage. Furthermore, beef samples thawed with DBD plasma exhibited lower hardness compared to those thawed using microwaves, likely due to myofibril damage, as confirmed by microstructural evaluation. Lipid oxidation and carbonyl content in plasma-thawed meat were also significantly lower than in meat thawed using microwave heating. In conclusion, DBD plasma thawing at 20&#xa0;kV demonstrates significant potential as an effective and superior method for meat thawing, particularly for thicker meat samples.</p>

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Effect of Atmospheric Dielectric Barrier Discharge (DBD) Plasma Thawing on the Physicochemical Properties of Beef

  • 期刊论文

  • 发表日期：

    2025年7月14日

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  • Saeed Hamzeh Atani,
  • Nafiseh Soltanizadeh,
  • Mohammad Shahedi,
  • Hamid Ghomi

摘要

This study aimed to evaluate the impact of dielectric barrier discharge (DBD) plasma thawing on the physicochemical and structural properties of beef, comparing it with conventional thawing methods such as still-air and microwave heating. Meat samples with thicknesses of 5, 10, and 15 mm were thawed using DBD plasma at voltages of 16, 18, and 20 kV. The results demonstrated that protein solubility was inversely correlated with sample thickness, with the highest solubility observed in samples thawed at 20 kV. Thawing and cooking losses were significantly reduced by 27.81–56.04% and 36.38–69.82%, respectively, at 20 kV compared to still-air thawing. Additionally, DBD plasma thawing enhanced the water-holding capacity (WHC) of the meat compared to conventional methods. Color analysis revealed that the color change in plasma-thawed meat was significantly lower than that in meat thawed using still-air or microwave methods, with the extent of color change being influenced by plasma voltage. Furthermore, beef samples thawed with DBD plasma exhibited lower hardness compared to those thawed using microwaves, likely due to myofibril damage, as confirmed by microstructural evaluation. Lipid oxidation and carbonyl content in plasma-thawed meat were also significantly lower than in meat thawed using microwave heating. In conclusion, DBD plasma thawing at 20 kV demonstrates significant potential as an effective and superior method for meat thawing, particularly for thicker meat samples.