ArticleFood chemistry: X2024
Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Effect of Different Thawing Methods on the Quality and Antioxidant Activity of FrozenFoods (Basel, Switzerland) · 2026Article
- Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era.Foods (Basel, Switzerland) · 2025Review
- Unlocking the Potential of Paper Mulberry Powder in Cherry Valley Ducks: Impacts on Growth, Serum Biochemistry, and Cecum Microbiome.Animals : an open access journal from MDPI · 2025Article
- Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.Foods (Basel, Switzerland) · 2025Article
- Thawing frozen foods: A comparative review of traditional and innovative methods.Comprehensive reviews in food science and food safety · 2025Review
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Authors and funding
6 authors.
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Abstract
Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market.
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