数字农科院2.0

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;Leng, Dongmei;Li, Xin;Wang, Debao;Chai, Xiaoyu;Schroyen, Martine;Zhang, Dequan;Hou, Chengli

作者机构：

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

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

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.

分类号：

  • 相关文献

[1]Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Yuqian Xu,Dequan Zhang,Feifei Xie,Xin Li,Martine Schroyen,Li Chen,Chengli Hou. 2023

[2]Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products. Zhang, Song-Shan,Duan, Jun-Ya,Zhang, Teng-Teng,Lv, Meng,Gao, Xiao-Guang. 2023

[3]Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties. Xian, Meilin,Bi, Jinfeng,Hu, Lina,Xie, Yitong,Zhao, Yinuo,Jin, Xin. 2024

[4]Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies. Xu, Yuqian,Wen, Xiangyuan,Zhang, Dequan,Schroyen, Martine,Wang, Debao,Li, Xin,Hou, Chengli. 2023

[5]Structure and functional properties of myosin induced by electrostatic fields at different pH values. Yuqian Xu,Dongmei Leng,Martine Schroyen,Xin Li,Debao Wang,Dequan Zhang,Chengli Hou. 2025

[6]Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy. Su Wang,Debao Wang,Xiangyuan Wen,Yuqian Xu,Dongmei Leng,Qingfeng Yang,Chengli Hou,Xin Li,Dequan Zhang. 2025

[7]Synergistic Preservation of Fresh Pork: Coupling Electrostatic Field and Packaging During Controlled Freezing-Point Storage. Wenxin Wang,Le Liu,Ming Tian,Xiaotong Sun,Ruixin Shi,Jiarui Li,Debao Wang,Qingfeng Yang,Dequan Zhang,Chengli Hou. 2025

[8]Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining. Wang, Zhenyu,Xu, Weiwei,Kang, Ning,Zhang, Dequan,Shen, Qingwu.

[9]Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein. Zhangwen Peng,Yue Zhang,Huiqin Wang,Guanzhen Gao,Zhaoshuo Yu,Pik Han Chong,Wei Ding,Lijing Ke,Jianwu Zhou,Pingfan Rao,Qiang Wang. 2021

[10]Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage. Lin H.,He X.,Liu C.,Meng J.,Guan W.,Hou C.,Zhang C.,Wang W.. 2022

[11]Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles. Jingfan Wang,Ping Yang,Dong Han,Feng Huang,Xia Li,Yu Song,Hang Wang,Jiqian Liu,Jian Zheng,Chunhui Zhang. 2022

[12]Integrative analysis of genome-wide association study and transcriptomics to identify potential candidate genes influencing drip loss in Beijing Black pigs. Hongmei Gao,Jingjing Tian,Run Zhang,Xiance Liu,Hai Liu,Fuping Zhao,Zhenhua Xue,Lixian Wang,Xitao Jing,Longchao Zhang. 2024

[13]Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Arogundade, Lawrence A.,Mu, Tai-Hua,Anon, Maria C.,Arogundade, Lawrence A.,Anon, Maria C.,Anon, Maria C.. 2012

[14]Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips. Lyu, Jian,Yi, Jianyong,Bi, JinFeng,Gao, He,Zhou, Mo,Liu, Xuan,Lyu, Jian,Lyu, Jian.

[15]Co-60-gamma radiation-induced changes in the physical and chemical properties of rapeseed straw. Zhang, ChunYan,Su, XiaoJun,Tan, XingHe,Su, XiaoJun,Xiong, XingYao,Hu, QiuLong,Su, XiaoJun,Xiong, XingYao,Amartey, Samuel,Qin, Wensheng.

[16]EFFECT OF (CO)-C-60-gamma IRRADIATION ON THE MICROSTRUCTURE AND ENZYMATIC HYDROLYSIS OF RAPESEED STRAW. Zhang, C. Y.,Su, X. J.,Tan, X. H.,Su, X. J.,Hu, Q. L.,Xiong, X. Y.,Zhang, T.,Xiong, X. Y.. 2016

[17]Study of Microstructure and Dynamic Mechanical Analysis of Biodegradable Tableware Produced with Corn Straw. Alun,Sun Zhihui,Yang Chunli,Jing Quanrong,Alun,Huridun. 2012

[18]Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying. Yi, Jianyong,Wang, Ping,Bi, Jinfeng,Liu, Xuan,Wu, Xinye,Wang, Ping,Zhong, Yaoguang.

[19]Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Wang, Jun,Qian, Jing-Ya,Liu, Yan-Hong,Gao, Zhen-Jiang,Xiao, Hong-Wei,Fang, Xiao-Ming,Mujumdar, A. S.,Zhang, Qian,Yang, Xu-Hai.

[20]Effect of mixing time on the structural characteristics of noodle dough under vacuum. Liu, Rui,Xing, Yanan,Zhang, Yingquan,Zhang, Bo,Wei, Yimin,Jiang, Xuju.

作者其他论文 更多>>