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, Dequanet al.
2024 • In Food and Bioprocess Technology, 17 (4), p. 939 - 954
Bacteria community composition change; Controlled freezing point storage; Electrostatic field; Fresh meat; Total viable count; Total volatile basic nitrogen; Bacteria community; Community composition; Composition changes; Controled freezing point storage; Freezing point; High-voltage electrostatic field; Total viable counts; Total volatile basic nitrogens; Food Science; Safety, Risk, Reliability and Quality; Process Chemistry and Technology; Industrial and Manufacturing Engineering
Abstract :
[en] Controlled freezing point storage assisted by the electrostatic field has been proven to maintain the quality of fresh meat effectively. In this study, we evaluated the freshness variation of pork under controlled freezing point storage assisted by different high-voltage electrostatic field (HVEF) usage frequencies, including single-used HVEF (SHVEF), interval-used HVEF (IHVEF), and continuous-used HVEF (CHVEF). The pH value, total volatile basic nitrogen (TVB-N), total viable count (TVC), and bacterial community composition were determined. The results showed that the pH value in the three groups gradually decreased, while the TVB-N and TVC increased along with the growth of bacteria. The IHVEF and CHVEF treatments effectively delayed the decrease in pH value and significantly reduced the overall level of TVC and TVB-N in fresh pork at a later storage period. Bacterial community composition analysis showed that the dominant bacteria in all three treatments were Pseudomonas, Latilactobacillus, and Brochothrix, and HVEF treatment can significantly decrease their diversity and abundance. The functional analysis showed that HVEF treatment has influenced the pathways of amino acid metabolism, carbohydrate metabolism, and energy metabolism during controlled freezing point storage. In conclusion, the HVEF treatment has a significant (p < 0.05) inhibitory effect against dominant bacteria and enhanced the storage quality of fresh pork. These results could provide theoretical guidance for the possible application of HVEF technology in controlled freezing point preservation of meat.
Disciplines :
Agriculture & agronomy
Author, co-author :
Xu, Yuqian ; 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, China
Wen, Xiangyuan; 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, China
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, China
Schroyen, Martine ; Université de Liège - ULiège > Département GxABT > Animal Sciences (AS)
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, 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, 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, China
Language :
English
Title :
Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies
A.U. Alahakoon I. Oey P. Bremer P. Silcock Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain Food and Bioprocess Technology 2019 12 5 852 864 1:CAS:528:DC%2BC1MXhtFSqsr7E 10.1007/s11947-019-02254-6
D. Alexandrakis N.P. Brunton G. Downey A.G.M. Scannell Identification of spoilage marker metabolites in Irish chicken breast muscle using HPLC, GC–MS coupled with SPME and traditional chemical techniques Food and Bioprocess Technology 2012 5 5 1917 1923 1:CAS:528:DC%2BC38XosVWrsrY%3D 10.1007/s11947-010-0500-8
M. Andreevskaya E. Jääskeläinen P. Johansson A. Ylinen L. Paulin J. Björkroth et al. Food spoilage-associated Leuconostoc, Lactococcus, and Lactobacillus species display different survival strategies in response to competition Applied and Environmental Microbiology 2018 84 13 e00554 e618 1:CAS:528:DC%2BC1cXhvFShur7O 10.1128/AEM.00554-18 29678911 6007109
E. Borch H. Agerhem Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp International Journal of Food Microbiology 1992 15 1 99 108 1:CAS:528:DyaK38XltFSgtL8%3D 10.1016/0168-1605(92)90139-T 1622763
L. Cai A. Cao T. Li X. Wu Y. Xu J. Li Effect of the fumigating with essential oils on the microbiological characteristics and quality changes of refrigerated turbot (Scophthalmus maximus) fillets Food and Bioprocess Technology 2015 8 4 844 853 1:CAS:528:DC%2BC2cXitV2gtLjO 10.1007/s11947-014-1453-0
S. Chaillou A. Chaulot-Talmon H. Caekebeke M. Cardinal S. Christieans C. Denis et al. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage The ISME Journal 2015 9 5 1105 1118 10.1038/ismej.2014.202 25333463
S.S. Chauhan E.M. England Postmortem glycolysis and glycogenolysis: Insights from species comparisons Meat Science 2018 144 118 126 1:CAS:528:DC%2BC1cXht1ejtLzO 10.1016/j.meatsci.2018.06.021 29960720
Chen, X., Dong, P., Li, K., Zhu, L., Yang, X., Mao, Y., et al. (2022a). Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat Science, 192, 108910. https://doi.org/10.1016/j.meatsci.2022.108910
Chen, X., Zhu, L., Liang, R., Mao, Y., Hopkins, D. L., Li, K., et al. (2020). Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. Food Research International, 130, 108937. https://doi.org/10.1016/j.foodres.2019.108937
Chen, Y., Bassey, A. P., Bai, Y., Teng, S., Zhou, G., & Ye, K. (2022b). Synergistic effect of static magnetic field and modified atmosphere packaging in controlling blown pack spoilage in meatballs. Foods, 11(10). Article 10. https://doi.org/10.3390/foods11101374
M. Dalvi-Isfahan N. Hamdami A. Le-Bail Effect of freezing under electrostatic field on the quality of lamb meat Innovative Food Science & Emerging Technologies 2016 37 68 73 10.1016/j.ifset.2016.07.028
R. de la Cruz Quiroz V. Rodriguez-Martinez G. Velazquez G.M. Perez F. Fagotti J. Welti-Chanes et al. Residential refrigerator performance based on microbial indicators of ground beef preservation assessed using predictive microbiology tools Food and Bioprocess Technology 2020 13 12 2172 2185 1:CAS:528:DC%2BB3cXitlCisr7M 10.1007/s11947-020-02551-5
D. Dimakopoulou-Papazoglou A. Lazaridou C.G. Biliaderis E. Katsanidis Effect of process temperature on the physical state of beef meat constituents – Implications on diffusion kinetics during osmotic dehydration Food and Bioprocess Technology 2022 15 3 706 716 1:CAS:528:DC%2BB38XovVOrtrk%3D 10.1007/s11947-022-02778-4
A. Ding Y. Yang G. Sun D. Wu Impact of applied voltage on methane generation and microbial activities in an anaerobic microbial electrolysis cell (MEC) Chemical Engineering Journal 2016 283 260 265 1:CAS:528:DC%2BC2MXht1akt73E 10.1016/j.cej.2015.07.054
A.G. Fernando da S. Jr., Jose Jarib, A.-E., Mateus M., da C., & Helinando P., de O. Low intensity electric field inactivation of gram-positive and gram-negative bacteria via metal-free polymeric composite Materials Science and Engineering: C 2019 99 827 837 1:CAS:528:DC%2BC1MXjt1Squrg%3D 10.1016/j.msec.2019.02.027
Fidan, H., Esatbeyoglu, T., Simat, V., Trif, M., Tabanelli, G., Kostka, T., et al. (2022). Recent developments of Lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience, 47, 101741. https://doi.org/10.1016/j.fbio.2022.101741
D. García N. Gómez P. Mañas J. Raso R. Pagán Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated International Journal of Food Microbiology 2007 113 2 219 227 1:CAS:528:DC%2BC1MXjt1Squrg%3D 10.1016/j.msec.2019.02.027 16987561
B. Gómez P.E.S. Munekata M. Gavahian F.J. Barba F.J. Martí-Quijal T. Bolumar et al. Application of pulsed electric fields in meat and fish processing industries: An overview Food Research International 2019 123 95 105 1:CAS:528:DC%2BC1MXosFSlt7g%3D 10.1016/j.foodres.2019.04.047 31285034
M.E. Gonzalez D.M. Barrett Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality Journal of Food Science 2010 75 7 R121 R130 1:CAS:528:DC%2BC3cXht1Ggtb%2FP 10.1111/j.1750-3841.2010.01763.x 21535564 2995313
Gu, X., Feng, L., Zhu, J., Li, Y., Tu, K., Dong, Q., et al. (2021). Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures. Meat Science, 171, 108282. https://doi.org/10.1016/j.meatsci.2020.108282
Gumbart, J., Khalili-Araghi, F., Sotomayor, M., & Roux, B. (2012). Constant electric field simulations of the membrane potential illustrated with simple systems. Biochimica et Biophysica Acta (BBA) - Biomembranes, 1818(2), 294–302. https://doi.org/10.1016/j.bbamem.2011.09.030
M. Guo T.Z. Jin D.J. Geveke X. Fan J.E. Sites L. Wang Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system Food and Bioprocess Technology 2014 7 7 2112 2120 1:CAS:528:DC%2BC2cXptVCmu7w%3D 10.1007/s11947-013-1185-6
J. Hautanen K. Janka J. Koskinen M. Lehtimäki T. Kivistö Optimization of filtration efficiency and ozone production of the electrostatic precipitator Journal of Aerosol Science 1986 17 3 622 626 1:CAS:528:DyaL28XlsFyitL0%3D 10.1016/0021-8502(86)90173-4
M.R. Hennefarth A.N. Alexandrova Advances in optimizing enzyme electrostatic preorganization Current Opinion in Structural Biology 2022 72 1 8 1:CAS:528:DC%2BB3MXhsFWisr7I 10.1016/j.sbi.2021.06.006 34280872
Holman, B. W. B., Bekhit, A. E. D. A., Waller, M., Bailes, K. L., Kerr, M. J., & Hopkins, D. L. (2021). The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef. Meat Science, 179, 108551. https://doi.org/10.1016/j.meatsci.2021.108551
R. Hu M. Zhang Z. Fang A novel synergistic freezing assisted by infrared pre-dehydration combined with magnetic field: Effect on freezing efficiency and thawed product qualities of beef Food and Bioprocess Technology 2022 15 6 1392 1405 1:CAS:528:DC%2BB38XhvVGns7zJ 10.1007/s11947-022-02825-0
Huang, H., Sun, W., Xiong, G., Shi, L., Jiao, C., Wu, W., et al. (2020). Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage. LWT - Food Science and Technology, 131, 109667. https://doi.org/10.1016/j.lwt.2020.109667
Huang, H., Xiong, G., Shi, L., Wu, W., Li, X., Qiao, Y., et al. (2021). Application of HVEF treatment in bacteriostasis against Acinetobacter radioresistens. Food Control, 124, 107914. https://doi.org/10.1016/j.foodcont.2021.107914
J. Huang F. Que G. Xiong Y. Qiao W. Wu J. Wang et al. Physicochemical and functional properties changes in myofibrillar protein extracted from channel catfish by a high-voltage electrostatic field Food and Bioprocess Technology 2023 16 2 395 403 1:CAS:528:DC%2BB38XjtVajsbrN 10.1007/s11947-022-02937-7
H. Hülsheger J. Potel E.-G. Niemann Electric field effects on bacteria and yeast cells Radiation and Environmental Biophysics 1983 22 2 149 162 10.1007/BF01338893 6412279
Hussain, M., Nauman, K., Asghar, B., Iqbal, S., & Rashid, M. A. (2021). Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Ruminant Research, 196, 106315. https://doi.org/10.1016/j.smallrumres.2020.106315
J. Ivanovic J. Janjic V. Ðorđević M. Dokmanović M. Bošković R. Marković et al. The effect of different packaging conditions, pH and Lactobacillus spp. on the growth of Yersinia enterocolitica in pork meat Journal of Food Processing and Preservation 2015 39 6 2773 2779 1:CAS:528:DC%2BC2MXhvFGnsbfO 10.1111/jfpp.12528
K. Kantono N. Hamid I. Oey S. Wang Y. Xu Q. Ma et al. Physicochemical and sensory properties of beef muscles after pulsed electric field processing Food Research International 2019 121 1 11 1:CAS:528:DC%2BC1MXkvFWgtLo%3D 10.1016/j.foodres.2019.03.020 31108729
W.C. Ko S.Y. Yang C.K. Chang C.W. Hsieh Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia (Orechromis niloticus) during refrigeration LWT - Food Science and Technology 2016 66 151 157 1:CAS:528:DC%2BC2MXhslSjsbfE 10.1016/j.lwt.2015.10.019
S.Y. Leong D.J. Burritt I. Oey Effect of combining pulsed electric fields with maceration time on merlot grapes in protecting CACO-2 cells from oxidative stress Food and Bioprocess Technology 2016 9 1 147 160 1:CAS:528:DC%2BC2MXhs1emurnK 10.1007/s11947-015-1604-y
K. Levkov E. Vitkin C.A. González A. Golberg A laboratory IGBT-based high-voltage pulsed electric field generator for effective water diffusivity enhancement in chicken meat Food and Bioprocess Technology 2019 12 12 1993 2003 1:CAS:528:DC%2BC1MXitVKgtLbI 10.1007/s11947-019-02360-5
D. Li S. Jia L. Zhang Z. Wang J. Pan B. Zhu Y. Luo Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio) Journal of Food Engineering 2017 212 226 233 1:CAS:528:DC%2BC2sXhtVCrsrzP 10.1016/j.jfoodeng.2017.06.003
N. Li Y. Zhang Q. Wu Q. Gu M. Chen Y. Zhang et al. High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage Food Microbiology 2019 83 86 94 1:CAS:528:DC%2BC1MXpsVahurs%3D 10.1016/j.fm.2019.04.013 31202422
X. Li Y. Zhang Z. Li M. Li Y. Liu D. Zhang The effect of temperature in the range of −0.8 to 4°C on lamb meat color stability Meat Science 2017 134 28 33 1:CAS:528:DC%2BC2sXht1emsr7O 10.1016/j.meatsci.2017.07.010 28750332
Mai, X., Wang, W., Zhang, X., Wang, D., Liu, F., & Sun, Z. (2022). Mathematical modeling of the effects of temperature and modified atmosphere packaging on the growth kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in chilled chicken. Foods, 11(18). Article 18. https://doi.org/10.3390/foods11182824
O. Martín-Belloso A. Sobrino-López Combination of pulsed electric fields with other preservation techniques Food and Bioprocess Technology 2011 4 6 954 968 10.1007/s11947-011-0512-z
C.K. Mason M.A. Collins K. Thompson Modified electroporation protocol for Lactobacilli isolated from the chicken crop facilitates transformation and the use of a genetic tool Journal of Microbiological Methods 2005 60 3 353 363 1:CAS:528:DC%2BD2MXkvFaksQ%3D%3D 10.1016/j.mimet.2004.10.013 15649537
A. Nowak A. Rygala E. Oltuszak-Walczak P. Walczak The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways Journal of the Science of Food and Agriculture 2012 92 6 1304 1310 1:CAS:528:DC%2BC3MXhsVKgtbzI 10.1002/jsfa.4701 22083437
Ohshima, T., Tanino, T., Guionet, A., Takahashi, K., & Takaki, K. (2021). Mechanism of pulsed electric field enzyme activity change and pulsed discharge permeabilization of agricultural products. Japanese Journal of Applied Physics, 60(6), 060501. https://doi.org/10.35848/1347-4065/abf479
O.S. Papadopoulou A.I. Doulgeraki C. Botta L. Cocolin G.-J.E. Nychas Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions Meat Science 2012 92 4 735 738 10.1016/j.meatsci.2012.06.030 22789459
M. Pavlin V. Leben D. Miklavčič Electroporation in dense cell suspension—Theoretical and experimental analysis of ion diffusion and cell permeabilization Biochimica et Biophysica Acta (BBA) - General Subjects 2007 1770 1 12 23 1:CAS:528:DC%2BD28XhtlalsbbP 10.1016/j.bbagen.2006.06.014 16935427
Poojary, M., Roohinejad, S., Koubaa, M., Barba, F., Passamonti, P., Jambrak, A. R., et al. (2016). Impact of pulsed electric fields on enzyme. In Handbook of Electroporation (pp. 1–21). Springer International Publishing. https://doi.org/10.1007/978-3-319-32886-7_173.
Qi, M., Yan, H., Zhang, Y., & Yuan, Y. (2022). Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage. Food Control, 137, 108918. https://doi.org/10.1016/j.foodcont.2022.108918
Qi, M., Zhao, R., Liu, Q., Yan, H., Zhang, Y., Wang, S., et al. (2021). Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems. Food Control, 120, 107566. https://doi.org/10.1016/j.foodcont.2020.107566
S. Qian X. Li H. Wang W. Mehmood M. Zhong C. Zhang et al. Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle Journal of Food Engineering 2019 261 140 149 1:CAS:528:DC%2BC1MXht1GisLbJ 10.1016/j.jfoodeng.2019.06.013
W. Robazza J.T. Teleken A.C. Galvão S. Miorelli D.O. Stolf Application of a model based on the central limit theorem to predict growth of Pseudomonas spp. in fish meat Food and Bioprocess Technology 2017 10 9 1685 1694 10.1007/s11947-017-1939-7
C.L. Ross The use of electric, magnetic, and electromagnetic field for directed cell migration and adhesion in regenerative medicine Biotechnology Progress 2017 33 1 5 16 1:CAS:528:DC%2BC28XhslGgtbnP 10.1002/btpr.2371 27797153
R. Scheier A. Bauer H. Schmidt Early postmortem prediction of meat quality traits of porcine semimembranosus muscles using a portable Raman system Food and Bioprocess Technology 2014 7 9 2732 2741 1:CAS:528:DC%2BC2cXhtlWmsbzK 10.1007/s11947-013-1240-3
P. Seyfi M.R. Golghand S. Ghasemi H. Ghomi The effect of mixed electric field on characteristic of ozone generation in a DBD plasma source Journal of Theoretical and Applied Physics 2020 14 3 195 202 10.1007/s40094-020-00385-2
Song, W., Du, Y., Yang, C., Li, L., Wang, S., Liu, Y., et al. (2020). Development of PVA/EVA-based bilayer active film and its application to mutton. LWT - Food Science and Technology, 133, 110109. https://doi.org/10.1016/j.lwt.2020.110109
S. Sun J. Zhao Z. Luo Q. Lin F. Luo T. Yang Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage Journal of Food Science and Technology 2020 57 4 1351 1361 1:CAS:528:DC%2BC1MXisVSlt7jL 10.1007/s13197-019-04169-8 32180631
T.L. Sun P. Zhang Z.H. Ren P. Zhang X.Q. Yue Optimization of the combination of three natural preservatives in beef storage with controlled freezing point technique Advanced Materials Research 2013 781–784 1700 1707 1:CAS:528:DC%2BC2cXltlGqu7w%3D 10.4028/www.scientific.net/AMR.781-784.1700
V. Suwandy A. Carne R. van de Ven A.E.-D.A. Bekhit D.L. Hopkins Effect of pulsed electric field treatment on the eating and keeping qualities of cold-boned beef loins: Impact of initial pH and fibre orientation Food and Bioprocess Technology 2015 8 6 1355 1365 1:CAS:528:DC%2BC2MXotFalurc%3D 10.1007/s11947-015-1498-8
T.Y. Tsong Electrical modulation of membrane proteins: Enforced conformational oscillations and biological energy and signal transductions Annual Review of Biophysics and Biophysical Chemistry 1990 19 1 83 106 1:CAS:528:DyaK3cXls1Oksrk%3D 10.1146/annurev.bb.19.060190.000503 2163641
C.G. Valdivia-Nájar O. Martín-Belloso J. Giner-Seguí R. Soliva-Fortuny Modeling the inactivation of Listeria innocua and Escherichia coli in fresh-cut tomato treated with pulsed light Food and Bioprocess Technology 2017 10 2 266 274 1:CAS:528:DC%2BC28XhslSls7nK 10.1007/s11947-016-1806-y
Vanga, S. K., Wang, J., Jayaram, S., & Raghavan, V. (2021). Effects of pulsed electric fields and ultrasound processing on proteins and enzymes: A review. Processes, 9(4). Article 4. https://doi.org/10.3390/pr9040722
H. Vasconcelos C. Saraiva J.M.M.M. de Almeida Evaluation of the spoilage of raw chicken breast fillets using fourier transform infrared spectroscopy in tandem with chemometrics Food and Bioprocess Technology 2014 7 8 2330 2341 10.1007/s11947-014-1277-y
C. Wang J. Chu L. Fu Y. Wang F. Zhao D. Zhou ITRAQ-based quantitative proteomics reveals the biochemical mechanism of cold stress adaption of razor clam during controlled freezing-point storage Food Chemistry 2018 247 73 80 1:CAS:528:DC%2BC2sXhvFOhtbvN 10.1016/j.foodchem.2017.12.004 29277230
L. Wang Z. Liu S. Dong Y. Zhao M. Zeng Effects of vacuum and modified atmosphere packaging on microbial flora and shelf-life of pacific white shrimp (Litopenaeus vannamei) during controlled freezing-point storage at −0.8℃ Food Science and Technology Research 2014 20 6 1141 1152 1:CAS:528:DC%2BC2MXis1KktLw%3D 10.3136/fstr.20.1141
L. Wang M. Wang X. Zeng Z. Liu Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to pulsed electric fields Biochimica et Biophysica Acta (BBA) - Biomembranes 2016 1858 8 1791 1800 1:CAS:528:DC%2BC28Xnslagu7c%3D 10.1016/j.bbamem.2016.05.003 27155566
Q. Wang Y. Li D.-W. Sun Z. Zhu Enhancing food processing by pulsed and high voltage electric fields: Principles and applications Critical Reviews in Food Science and Nutrition 2018 58 13 2285 2298 1:CAS:528:DC%2BC1cXktlOqtrs%3D 10.1080/10408398.2018.1434609 29393667
Y. Wang J. Yi J. Yi P. Dong X. Hu X. Liao Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure Food and Bioprocess Technology 2013 6 6 1570 1579 10.1007/s11947-012-0897-3
Wen, X., Liang, C., Zhang, D., Li, X., Chen, L., Zheng, X., et al. (2022). Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage. LWT - Food Science and Technology, 170, 114063. https://doi.org/10.1016/j.lwt.2022.114063
N.N. Wickramasinghe J. Ravensdale R. Coorey S.P. Chandry G.A. Dykes The predominance of Psychrotrophic Pseudomonads on aerobically stored chilled red meat Comprehensive Reviews in Food Science and Food Safety 2019 18 5 1622 1635 1:CAS:528:DC%2BC1MXhslChtLvK 10.1111/1541-4337.12483 33336914
E. Xanthakis M. Havet S. Chevallier J. Abadie A. Le-Bail Effect of static electric field on ice crystal size reduction during freezing of pork meat Innovative Food Science & Emerging Technologies 2013 20 115 120 10.1016/j.ifset.2013.06.011
Xiao, Y., Liu, Y., Chen, C., Xie, T., & Li, P. (2020). Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Research International, 135, 109247. https://doi.org/10.1016/j.foodres.2020.109247
M.M. Xu M. Kaur C.J. Pillidge P.J. Torley Culture-dependent and culture-independent evaluation of the effect of protective cultures on spoilage-related bacteria in vacuum-packaged beef mince Food and Bioprocess Technology 2023 16 2 382 394 1:CAS:528:DC%2BB38XjtVajsbzP 10.1007/s11947-022-02948-4
Yan, L.-G., He, L., & Xi, J. (2017). High intensity pulsed electric field as an innovative technique for extraction of bioactive compounds—A review. Critical Reviews in Food Science and Nutrition, 57(13), 2877–2888. https://doi.org/10.1080/10408398.2015.1077193
A.M. Youssef H.S. El-Sayed S.M. El-Sayed M. Fouly M.E.A. El-Aziz Novel bionanocomposites based on cinnamon nanoemulsion and TIO2-NPS for preserving fresh chicken breast fillets Food and Bioprocess Technology 2023 16 2 356 367 1:CAS:528:DC%2BB38XivVKnurbN 10.1007/s11947-022-02934-w
M. Yusupov J. Van der Paal E.C. Neyts A. Bogaerts Synergistic effect of electric field and lipid oxidation on the permeability of cell membranes Biochimica et Biophysica Acta (BBA) - General Subjects 2017 1861 4 839 847 1:CAS:528:DC%2BC2sXhvF2jtrw%3D 10.1016/j.bbagen.2017.01.030 28137619
Zhang, S., Sun, L., Ju, H., Bao, Z., Zeng, X., & Lin, S. (2021). Research advances and application of pulsed electric field on proteins and peptides in food. Food Research International, 139, 109914. https://doi.org/10.1016/j.foodres.2020.109914
X. Zhao T. Xing X. Chen M. Han S. Deng X. Xu et al. Changes of molecular forces during thermo-gelling of protein isolated from PSE-like chicken breast by various isoelectric solubilization/precipitation extraction strategies Food and Bioprocess Technology 2017 10 7 1240 1247 1:CAS:528:DC%2BC2sXkt1Wls7c%3D 10.1007/s11947-017-1893-4
N. Zhu N. Yu Y. Zhu Y. Wei H. Zhang A. Sun Inactivation of Pichia rhodanensis in relation to membrane and intracellular compounds due to microchip pulsed electric field (MPEF) treatment Plos One 2018 13 6 e0198467 1:CAS:528:DC%2BC1cXhvV2msLvN 10.1371/journal.pone.0198467 29939985 6016922
N. Zhu S. Zhang J. Li C. Qu A. Sun X. Qiao Design and optimization of a microchip operating at low-voltage pulsed electric field for juice sterilization Food and Bioprocess Technology 2019 12 10 1696 1707 1:CAS:528:DC%2BC1MXhs1Ohs7%2FE 10.1007/s11947-019-02333-8
Y. Zhu K. Zhang L. Ma N. Huo H. Yang J. Hao Sensory, physicochemical, and microbiological changes in vacuum packed channel catfish (Clarias lazera) patties during controlled freezing-point storage Food Science and Biotechnology 2015 24 4 1249 1256 1:CAS:528:DC%2BC2MXhs1ehtb3O 10.1007/s10068-015-0160-6
