Effect of low-voltage electrostatic field-assisted subfreezing preservation on the quality of long-term frozen lamb meat: A new strategy alternative to conventional frozen storage

文献类型： 外文期刊

第一作者： Yang, Chuan

作者： Yang, Chuan;Liu, Chengjiang;Yang, Chuan;Wu, Guangyu;Li, Qingqing;Liu, Jiqian;Zhang, Chunhui;Li, Xia;Li, Yingbiao;Li, Yingbiao;Yue, Jianping

作者机构：

关键词： Subfreezing preservation; Conventional frozen; Low-voltage electrostatic field; Meat quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 220 卷

页码：

收录情况： SCI

摘要： Subfreezing preservation (SP), a method of frozen at elevated frozen storage temperatures can achieve freezing cost savings compared with conventional frozen (-18 degrees C, CF), but the accompanying weakening of the frozen preservation effect restricts its application. This research directly applied low-voltage electrostatic field (LVEF) in frozen lamb meat at the subfreezing state, to investigate the effect of LVEF-assisted SP at -9 degrees C (LVEF-SP-9)/-12 degrees C (LVEF-SP-12), SP-9, SP-12, and CF on the quality of lamb meat subjected frozen storage (0, 30, 60, 90, 120, and 150 d). Results showed that the quality of lamb meat decreased gradually with the prolongation of frozen storage time. In terms of frozen storage temperature alone, the meat quality of the CF group was better than the SP-9 and SP-12 groups. Nevertheless, it was interesting to indicate that both the LVEF-SP-12 and CF groups were similarly effective in inhibiting ice crystal recrystallization, lipid oxidation, and water migration, and maintaining higher water-holding capacity, color, and tenderness of meat (P > 0.05). These findings suggested that the LVEF could compensate for the weakening of the frozen effect of SP-12 due to elevated frozen storage temperature, achieving the same frozen effect as CF.

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