Abstract :
[en] This series of studies systematically investigates the application of electrostatic field (EF) technology in meat preservation, focusing on its effects on microbial inhibition, water-holding capacity (WHC), and structural-functional properties of muscle proteins. The overarching objective is to elucidate the mechanisms by which EF treatments enhance meat quality during controlled freezing-point storage (CFPS) and postmortem periods, providing theoretical and practical insights for optimizing EF-based preservation technologies in the food industry.
The Chapter 3 evaluated the efficacy of different high-voltage EF (HVEF) modes (single, interval, and continuous application) on the storage quality of chilled fresh pork during CFPS. Key freshness indicators (pH, total viable count (TVC), total volatile basic nitrogen (TVB-N)), bacterial community dynamics, and WHC (moisture loss, centrifugal loss, T2 relaxation) were analyzed. Results demonstrated that interval (IHVEF) and continuous HVEF (CHVEF) treatments significantly delayed pH decline, reduced TVC and TVB-N levels, and suppressed dominant spoilage bacteria (Pseudomonas, Latilactobacillus, Brochothrix) compared to controls. CHVEF exhibited the strongest antibacterial effect, reducing bacterial diversity and abundance while preserving moisture content and minimizing water migration. WHC improvements were linked to stabilized hydration layers and reduced free water mobility under EF. These findings highlight HVEF, particularly continuous application, as a viable strategy to extend pork shelf life to 16 days by mitigating microbial growth and water loss.
The Chapter 4 explored the impact of EF intensity (low: LVEF, 4 kV; high: HVEF, 12 kV) on WHC and actomyosin properties in early postmortem pork during CFPS. Cooking loss, T2 relaxation, myofibril fragmentation index (MFI), and actomyosin dissociation were assessed. HVEF-treated samples exhibited lower cooking loss, smaller ice crystals, and reduced MFI, indicating preserved myofibril integrity. Particle size analysis and SDS-PAGE revealed that HVEF delayed actomyosin aggregation and dissociation, maintaining muscle structural stability. FTIR and SEM confirmed enhanced hydrogen bonding and ordered water alignment under EF, which minimized immobilized-to-free water migration. These results suggest that HVEF stabilizes actomyosin interactions, mitigates rigor mortis-related water loss, and improves WHC by modulating protein-water dynamics during early postmortem storage.
The Chapter 5 investigated the structural and functional responses of myosin to EF treatment under varying pH conditions (3.0~9.0). Surface hydrophobicity, sulfhydryl (-SH) content, zeta potential, secondary structure, and gel properties were analyzed. EF-treated myosin displayed lower surface hydrophobicity and higher -SH retention, indicating reduced oxidation and enhanced structural stability. Zeta potential and particle size measurements revealed that EF increased electrostatic repulsion, suppressing protein aggregation. FTIR showed EF preserved α-helix content and minimized β-sheet formation, particularly at extreme pH values. Gel WHC (T2 relaxation, centrifugal loss) and texture analysis demonstrated that EF strengthened protein-water interactions, forming denser gel networks with higher hardness and immobilized water retention. These findings underscore EF’s role in stabilizing myosin conformation across pH gradients, thereby improving functional properties critical for meat quality.
In summary, these studies establish EF as a multifaceted preservation tool that extends shelf life by inhibiting spoilage bacteria, optimizing WHC, and maintaining protein integrity. Continuous HVEF emerged as the most effective mode for microbial control and WHC enhancement in chilled pork. In postmortem muscle, HVEF stabilized actomyosin interactions and reduced water migration, while EF treated myosin exhibited pH resistant structural stability and superior gel functionality. These insights advance the rational design of EF assisted preservation systems, offering scalable solutions to minimize quality deterioration, reduce waste, and meet consumer demand for high quality fresh meat.
