Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

Pulsed electric field (PEF), as an emerging nonthermal processing technology, has attracted extensive attention and research in food processing. In the present study, PEF has been approved that has the potential to enhance salt diffusion in pork. In this study, pork lions were pretreated with PEF be...

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Veröffentlicht in:	Journal of food science 2023-05, Vol.88 (5), p.2023-2035
Hauptverfasser:	Dong, Zhiqin, Li, Xinfu, Liu, Zhao, Wang, Yuhan, Xiong, Qiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals brine Brines Diffusion coefficient effective diffusion coefficient Electric fields Electrodes Food processing Fourier transforms FTIR Infrared analysis Infrared spectroscopy Mass transfer Microstructure Moisture effects Pork Pork Meat Pretreatment Protein structure pulsed electric field Red Meat Salt Salting Salts Salts - chemistry Scanning electron microscopy Secondary structure SEM Sodium Chloride Sodium Chloride, Dietary Swine Weight
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