文献类型：期刊文献

英文题名：Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

作者：Chen, Chunbei[1];Wang, Zefu[1];Gao, Ziliang[1];Chen, Xiaosi[1];Wei, Shuai[1];Xia, Qiuyu[1];Sun, Qinxiu[1];Yin, Yantao[1];Liu, Yang[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Prefabricated, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2025

卷号：26

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001425436900001)、、EI(收录号：20250617828619)、WOS

基金：This work was supported by the National Key R & D Program of China (2023YFD2401404) , GuangDong Basic and Applied Basic Research Foundation (2023A1515110246) , and the scientific research start-up funds of Guangdong Ocean University (060302042108) for the financial support for the research.

语种：英文

外文关键词：High-voltage electrostatic field; Salt reduction; Water-holding capacity; Texture; Volatile flavor compounds

外文摘要：This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than those of commercially available products (P < 0.05). The 3.0 kV group showed the highest hardness and chewiness. HVEF treatment increased the varieties and contents of volatile flavor substances, with the varieties and contents of aldehydes, ketones, and alcohols being highest at 3.5 kV. No ketones with OAV > 1 were detected in the commercially available products, but all the HVEF-treated groups contained 2,3-octanedione. Lipid and protein oxidation increased with the voltage (P < 0.05), which may account for the changes in water retention, texture and flavor. Therefore, moderate HVEF treatment had a positive effect on the quality. This study provides theoretical guidance for curing and improving the quality of salt-reduced fish products.