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Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period

文献类型： 外文期刊

作者： Xu, Yuqian 1 ; Leng, Dongmei 1 ; Li, Xin 1 ; Wang, Debao 1 ; Chai, Xiaoyu 1 ; Schroyen, Martine 2 ; Zhang, Dequan 1 ; Hou, Chengli 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Univ Liege, Precis Livestock & Nutr Unit, Gembloux Agrobio Tech, Passage Deportes 2, Gembloux, Belgium

3.Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

关键词： Electrostatic field; Early postmortem period; Water holding capacity; Microstructure; Actomyosin

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCI

摘要： In this study, the effect of different intensity electrostatic fields on the water holding capacity (WHC) of fresh meat during the early postmortem period in controlled freezing point storage (CFPS) were investigated. Significantly lower cooking loss were found in low voltage electrostatic field (LVEF) and high voltage electrostatic field (HVEF) compared to the control group (CK) (p < 0.05). The myofibril fragmentation index and microstructure results suggested that the sample under HVEF treatment remained relatively intact. It has been revealed that the changes in actomyosin properties under electrostatic field treatment groups were due to the combination and dissociation of actomyosin binding into myofilament concentration, which consequently affects the muscle WHC. The study further demonstrated that the electrostatic field, especially HVEF, might increase the WHC of fresh meat by affecting the distribution of water molecules and physiochemical properties of actomyosin during the early postmortem period.

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