Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period.
Actomyosin; Early postmortem period; Electrostatic field; Microstructure; Water holding capacity; Water; Freezing; Static Electricity; Meat/analysis; Myofibrils; Cooking loss; Electrostatic field intensity; Field treatments; Freezing point; Fresh meat; High-voltage electrostatic field; Low voltages; Water-holding capacity; Meat; Analytical Chemistry; Food Science; General Medicine
Abstract :
[en] 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.
Disciplines :
Agriculture & agronomy
Author, co-author :
Xu, Yuqian ; Université de Liège - ULiège > TERRA Research Centre
Leng, Dongmei; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Li, Xin ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Wang, Debao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Chai, Xiaoyu; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Schroyen, Martine ; Université de Liège - ULiège > Département GxABT > Animal Sciences (AS)
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Hou, Chengli ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: houchengli@caas.cn
Language :
English
Title :
Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period.
CAAS - Chinese Academy of Agricultural Sciences [CN]
Funding text :
This work was supported by the National Key R&D Program of China (No. 2022YFD2100500). The authors thank Chengjun Min and Yuxia Qi of the Beijing Ershang Meat Food Group Co. Ltd for their contributions to this work. The authors also appreciate the assistance by Mrs. Yanli Sun and Mrs. Ying Wang of the Electron Microscope Center and Mrs. Chunhong Li and Lan Tian of the National Key Laboratory of Argo-products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences.This work was supported by the National Key R&D Program of China (No. 2022YFD2100500). The authors thank Chengjun Min and Yuxia Qi of the Beijing Ershang Meat Food Group Co., Ltd for their contributions to this work. The authors also appreciate the assistance by Mrs. Yanli Sun and Mrs. Ying Wang of the Electron Microscope Center and Mrs. Chunhong Li and Lan Tian of the National Key Laboratory of Argo-products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences.
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