Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) System.

Jie Zhang, Rui Zhao, Yaming Zhang, Huixin Wang, Zhiqing Song, Ru Xing, Jingli Lu, Changjiang Ding

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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Structural and Functional Modifications of Hazelnut Proteins Induced by Atmospheric Cold Plasma.Polymers · 2026
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5 · Who and what money

Authors and funding

8 authors.

Jie ZhangCollege of Electric Power, Inner Mongolia University of Technology, Hohhot 010051, China.

Rui ZhaoCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Yaming ZhangCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Huixin WangCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Zhiqing SongCollege of Electric Power, Inner Mongolia University of Technology, Hohhot 010051, China.ORCID 0000-0002-4734-1887

Ru XingSchool of Physical Science and Technology, Baotou Teacher's College, Baotou 014030, China.

Jingli LuCollege of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Changjiang DingCollege of Electric Power, Inner Mongolia University of Technology, Hohhot 010051, China.ORCID 0000-0002-2473-854X

Funding

National Natural Science Foundations of China 12265021National Natural Science Foundations of China 12365023National Natural Science Foundations of China 52067017Natural Science Foundation of Inner Mongolia Autonomous Region 2022LHMS01002Natural Science Foundation of Inner Mongolia Autonomous Region 2023LHMS05019Program for Young Talents of Science and Technology in Universities of Inner Mongolia Au-tonomous Region NJYT23020Project of the Universities Directly of the Inner Mongolia Autonomous Region of China JY20240045Project of the Universities Directly of the Inner Mongolia Autonomous Region of China JY20240070The Basic Scientific Research Business Project of the Universities Directly of the Inner Mongolia Autonomous Region of China JY20220066The Basic Scientific Research Business Project of the Universities Directly of the Inner Mongolia Autonomous Region of China JY20220232

6 · The paper itself

Abstract

Traditional thawing techniques can cause certain losses to beef quality. Due to the increasing demand for high-quality beef, there is an urgent need to research new thawing techniques. Dielectric barrier discharge (DBD), as an innovative non-thermal thawing technology, still has a lot of work to be studied. In order to explore the influence of DBD on the thawing characteristics and quality of beef, different discharge parameters were used for thawing. The results show that voltage and needle distance have significant effects on ion wind speed and composition. Ion wind can improve the thawing rate, and the thawing time of DBD is 50% shorter than that of natural thawing. DBD improved the water-holding capacity, nutritional components, and color of beef, and the ordered structure of beef protein could be improved by 6.25% at most. The plasma emission spectrum shows that the plasma produced by DBD is mainly active substances of nitrogen and oxygen, which can reduce the fat oxidation of thawed beef and improve the quality of beef. This work provides the theoretical basis and practical guidance for deeply understanding the influencing parameters and thawing mechanism of DBD thawing technology.

Indexed as

dielectric barrier discharge (DBD)discharge parametersFourier transform infrared (FTIR)thawing beefthawing characteristicswater-holding capacity (WHC)

Identifiers

PMID39517143

DOI10.3390/foods13213360

PMCPMC11544901

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.