文献类型：期刊文献

英文题名：Mechanistic Insights into Quality Evolution of Reduced-Salt Semidried Golden Pomfret (Trachinotus ovatus) during Processing Regulated by High-Voltage Electrostatic Field

作者：Chen, Xiaosi[1]; Shi, Yinxuan[1]; Wang, Zefu[1]; Gao, Ziliang[1]; Xia, Qiuyu[1]; Sun, Qinxiu[1]; Liu, Shucheng[1,2]

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

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260247752)

语种：英文

外文关键词：Curing - Electrostatics - Flavor compounds - Hardness

外文摘要：Response surface methodology (RSM) was employed to optimize the curing parameters for high-voltage electrostatic field (HVEF) treatment. RSM optimization results showed the following optimal curing parameters: cuing voltage of HVEF of 3.63 kV, curing time of 6.05 h, and curing salt concentration of 13.3%. Under these conditions, the predicted comprehensive sensory score reached 8.17. Experimental verification showed that the actual comprehensive sensory score was 8.2, with an error of less than 1%, and the fish had a 5.13% salt content. The HVEF group had the highest moisture content, significantly better water-holding capacity than the control groups, and higher hardness than the direct salt-reduced group. With drying, both control groups showed increased hardness and chewiness, and the HVEF group maintained its advantages. The HVEF group had similar volatile flavor compounds to the nonsalt-reduced group. Moreover, HVEF promoted lipid and protein oxidation, which is key to improving flavor. ? 2026, The Authors. All rights reserved.