To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?

文献类型： 外文期刊

第一作者： Wu, Guangyu

作者： Wu, Guangyu;Yang, Chuan;Lin, Hengxun;Hu, Feifei;Li, Xia;Huang, Feng;Zhang, Chunhui;Wu, Guangyu;Bruce, Heather L.;Roy, Bimol C.;Xia, Shuangmei;Huang, Feng;Zhang, Chunhui

作者机构：

关键词： pork; frozen storage; protein properties; ice crystal

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）

ISSN： 0021-8561

年卷期： 2024 年 72 卷 3 期

页码：

收录情况： SCI

摘要： Low-voltage electrostatic fields (LVEF) are recognized as a new technology that can improve the quality of frozen meat. To determine the extent to which LVEF assistance affects the quality of frozen pork for long-term storage, pork was frozen and stored at -18 and -38 degrees C for up to 5 months. Water-holding capacity, muscle microstructure, and protein properties were investigated after up to 5 months of frozen storage with and without LVEF assistance. In comparison to traditional -18 and -38 degrees C frozen storage, LVEF treatment inhibited water migration during frozen storage and thawing. As a result, thawing losses were reduced by 15.97% (-18 degrees C) and 3.38% (-38 degrees C) in LVEF-assisted compared to conventional freezing methods. LVEF helped to maintain the muscle fiber microstructure and reduce muscle protein denaturation by miniaturizing ice crystal formation by freezing. As a result of this study, LVEF is more suitable for freezing or short-term frozen storage, while a lower temperature plays a more significant role in long-term frozen storage.

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