Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage

• Published in: Food control Vol. 137; p. 108918
• Main Authors: Qi, Mengyuan, Yan, Haiyang, Zhang, Yan, Yuan, Yuan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2022
• Subjects: Amino acids; Fatty acids; High voltage electrostatic field (HVPEF); Microbiological quality; Physicochemical quality; Ready-to-eat (RTE) fresh salmon; Physicochemical quality; Amino acids; High voltage electrostatic field (HVPEF); Fatty acids; Ready-to-eat (RTE) fresh salmon; Microbiological quality
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2022.108918

The study aimed to evaluate the impact of high voltage prick electrostatic field (HVPEF) on the microbiological, nutritional and physicochemical quality of ready-to-eat (RTE) fresh salmon stored at mild abuse temperature (6 °C). Results showed HVPEF effectively decreased the total viable counts (TVC) in RTE salmon; the TVC of samples treated for 0, 6 and 15 min exceeded the recommended raw-eaten limit on day 2, day 6 and day 10, respectively. Most amino acids and fatty acids in salmon remained unaffected by HVPEF, while there was a slight increase in the glutamate (Glu) content compared with the control. And after HVPEF treatment for 15 min, the level of the saturated fatty acid decreased from 24.00 ± 0.13 to 23.05 ± 0.08 mg/g, and the monounsaturated fatty acid decreased from 74.97 ± 0.36 to 71.08 ± 0.48 mg/g. During storage, HVPEF-treated salmon had lower drip loss and gumminess, and slower hardness reduction, while no significant changes were found in the elasticity and chewiness. From day 4, the total volatile basic nitrogen (TVB-N) was significantly lower than the control, indicating the protein degradation of salmon was inhibited. The results of thiobarbituric acid reactive substances (TBARS) value showed lipid oxidation was promoted and was then inhibited in storage. Overall, HVPEF treatment didn't negatively affect nutritional or physicochemical quality of salmon, and is a potential antimicrobial approach to improving the quality of RTE salmon. •HVPEF treatment effectively reduced the TVC in RTE salmon.•Fatty acid and amino acid composition was hardly affected by HVPEF.•HVPEF-treated RTE salmon had a lower drip loss and gumminess during storage.•The protein degradation and hardness reduction of salmon were suppressed due to HVPEF.•Lipid oxidation was facilitated shortly after HVPEF treatment, but then inhibited during storage.