posted on 2024-01-11, 17:41authored byGuangyu Wu, Chuan Yang, Hengxun Lin, Feifei Hu, Xia Li, Shuangmei Xia, Heather L. Bruce, Bimol C. Roy, Feng Huang, Chunhui Zhang
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 °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 °C frozen
storage, LVEF treatment inhibited water migration during frozen storage
and thawing. As a result, thawing losses were reduced by 15.97% (−18
°C) and 3.38% (−38 °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.