文献类型：期刊文献

英文题名：Effects of high-voltage electrostatic field curing on the frozen storage quality of reduced-salt golden pomfret

作者：Chen, Xiaosi[1]; Xu, Chencai[3]; Wang, Zefu[1]; Xia, Qiuyu[1]; Wei, Shuai[1]; Sun, Qinxiu[1]; Liu, Shucheng[1,2]; Chen, Chunbei[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China; [3] Guangdong Ocean University, China

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260281802)

语种：英文

外文关键词：Cell proliferation - Curing - Electrostatics - Food storage - Oxidation - Water treatment

外文摘要：This study explored the effects of high-voltage electrostatic field (HVEF) curing on the quality of low-salt golden pomfret during frozen storage. Five groups were set, including traditional high-salt, direct low-salt, and three HVEF groups at 2.5, 3.0 and 3.5 kV. Dynamic changes in freshness, water-holding capacity, lipid oxidation and protein oxidation of samples were evaluated over 150 days. The results revealed that HVEF significantly inhibited microbial reproduction and TVB-N accumulation, and the 3.0 kV group maintaining the minimum value throughout storage. Besides, HVEF treatment optimized water distribution, improved muscle springiness, reduced centrifugal and cooking loss, and enhanced water-holding capacity. Moderate HVEF curing at 2.5 kV and 3.0 kV effectively retarded lipid and protein oxidation. Overall, HVEF can stabilize tissue water molecules and maintain the overall quality of reduced-salt golden pomfret, serving as a promising novel processing technology for low-salt cured aquatic products. ? 2026, The Authors. All rights reserved.