文献类型：期刊文献

英文题名：Microstructural dynamics of semi-dried golden pomfret (Trachinotus ovatus) under HVEF-assisted curing

作者：Chen, Xiaosi[1]; Shi, Yinxuan[1]; Wang, Zefu[1]; Yin, Yantao[1]; Xiao, Naiyong[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

卷号：112

外文期刊名：Innovative Food Science and Emerging Technologies

收录：EI(收录号：20262520952341)、Scopus(收录号：2-s2.0-105042264877)

语种：英文

外文关键词：Drying - Electrostatics - Fish - Hardness - Muscle - Pore structure - Sodium chloride - Stability - Textures

外文摘要：This study explored the mechanism by which high-voltage electrostatic field (HVEF) curing improves the textural quality of semi-dried golden pomfret. Dynamic textural variations in three experimental groups, including the HVEF-treated group (HVEFTG), direct salt-reduction group (DSRG), and non-salt-reduction group (NSRG), were investigated at three critical processing stages. Combined with multiple characterization techniques, the intrinsic mechanism of HVEF regulating fish muscle texture was clarified from the perspectives of histological structural stability and Na+ distribution. Textural results showed that NSRG exhibited the highest hardness (1376.77 g), followed by HVEFTG (1076.27 g) and DSRG (866.48 g). Compared with DSRG, HVEFTG achieved significantly better hardness, springiness, cohesiveness, and chewiness, and such favorable textural properties remained stable throughout the entire drying process. In terms of salt permeation, HVEFTG obtained a comparable NaCl content (3.05%) to DSRG (2.92%), while adopting a 63.1% lower salt dosage than NSRG (5.56%). HVEFTG also presented a lower Na+ distribution coefficient of variation (0.09) relative to DSRG (0.13) and NSRG (0.15), indicating superior Na+ distribution uniformity. HVEFTG possessed a higher BET specific surface area (0.1993 m2/g) and average pore size (10.93 μm) than DSRG. Microstructural characterization confirmed that HVEF-assisted curing constructed uniform and interconnected pore structures in muscle tissue. The optimized porous microstructure effectively accelerated Na+ migration and homogenized its distribution. Additionally, the well-organized microstructure induced by HVEF treatment facilitated orderly water transport during subsequent drying, mitigated drying-caused tissue shrinkage stress, and ultimately maintained the structural integrity of fish muscle. ? 2024