Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period

• Published in: Food chemistry Vol. 439; p. 138096
• Main Authors: Xu, Yuqian, Leng, Dongmei, Li, Xin, Wang, Debao, Chai, Xiaoyu, Schroyen, Martine, Zhang, Dequan, Hou, Chengli
• Format: Journal Article Web Resource
• Language: English
• Published: England Elsevier Ltd 01.05.2024
• Subjects: Actomyosin; Agriculture & agronomie; Agriculture & agronomy; Analytical Chemistry; Cooking loss; Early postmortem period; Electrostatic field; Electrostatic field intensity; Field treatments; Food Science; Freezing; Freezing point; Fresh meat; General Medicine; High-voltage electrostatic field; Life sciences; Low voltages; Meat; Meat - analysis; Microstructure; Myofibrils; Sciences du vivant; Static Electricity; Water; Water holding capacity; Electrostatic field; Actomyosin; Early postmortem period; Microstructure; Water holding capacity
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138096

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.