Effect of low-voltage electrostatic field-assisted freezing on sheep liver quality

Authors

BAI Jiaxin, Faculty of Food Science and Engineering , Inner Mongolia Agricultural University , Hohhot , Inner Mongolia 010018 , China;Engineering Research Center of Comprehensive Utilization of Livestock By-products of Inner Mongolia Autonomous Region , Hohhot , Inner Mongolia 010018 , China
TUNGALAG Dong, Faculty of Food Science and Engineering , Inner Mongolia Agricultural University , Hohhot , Inner Mongolia 010018 , China;Engineering Research Center of Comprehensive Utilization of Livestock By-products of Inner Mongolia Autonomous Region , Hohhot , Inner Mongolia 010018 , China
GERELT Borjigin, Faculty of Food Science and Engineering , Inner Mongolia Agricultural University , Hohhot , Inner Mongolia 010018 , China;Engineering Research Center of Comprehensive Utilization of Livestock By-products of Inner Mongolia Autonomous Region , Hohhot , Inner Mongolia 010018 , China
LI Shaobo, Key Laboratory of Agro-Products Processing , Institute of Food Science and Technology , Chinese Academy of Agricultural Sciences , Ministry of Agriculture and Rural Affairs , Beijing 100193 , China
YUN Xueyan, Faculty of Food Science and Engineering , Inner Mongolia Agricultural University , Hohhot , Inner Mongolia 010018 , China;Engineering Research Center of Comprehensive Utilization of Livestock By-products of Inner Mongolia Autonomous Region , Hohhot , Inner Mongolia 010018 , ChinaFollow

Corresponding Author(s)

云雪艳（1990—），女，内蒙古农业大学副教授，博士。E-mail：yun_imau@163.com

Abstract

［Objective］ To investigate the effect of a low -voltage electrostatic field (LVEF ) on the quality of frozen sheep liver.［Methods］ Fresh sheep liver was used as raw material,cooked,and then frozen under different temperatures (-20,-40 ℃) with LVEF assistance.Periodic sampling was conducted to analyze changes in color,thawing loss rate,pH value,hardness,chewiness,total viable count (TVC ),total volatile basic nitrogen (TVB -N),vitamin A content,microstructure,and moisture distribution during storage.［Results］］ After 30 days of storage,the TVC,TVB -N content,pH value,and vitamin A content in the LVEF -assisted -40 ℃ group were 3.38 lg(CFU/g ),13.37 mg/ 100 g,6.06,and 8 016 μg/100 g,respectively.The thawing loss rate,color,hardness,and chewiness in this group were higher than those in the control group,indicating significantly better storage quality (P<0.05).Scanning electron microscopy images showed that the LVEF -treated samples exhibited a neatly and tightly arranged structure with minimal damage.T2 relaxation time analysis demonstrated that LVEF effectively prevented the transition of immobilized water into free water,thereby improving the water retention capacity of sheep liver.引用格式：白嘉鑫，董同力嘎，格日勒图，等.低压静电场辅助冻藏对羊肝品质的影响 ［J］.食品与机械，2025，41（4）：114-122.C itation:BAI Jiaxin,TUNGALAG Dong,GERELT Borjigin,et al.Effect of low-voltage electrostatic field-assisted freezing on sheep liver quality [J].Food & Machinery,2025,41(4):114-122.|［Conclusion］ LVEF can mitigate changes in the storage quality of sheep liver and reduce ice crystal damage to its internal structure after freezing.

Publication Date

6-2-2025

First Page

114

Last Page

122

DOI

10.13652/j.spjx.1003.5788.2024.80848

Recommended Citation

Jiaxin, BAI; Dong, TUNGALAG; Borjigin, GERELT; Shaobo, LI; and Xueyan, YUN (2025) "Effect of low-voltage electrostatic field-assisted freezing on sheep liver quality," Food and Machinery: Vol. 41: Iss. 4, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2024.80848
Available at: https://www.ifoodmm.cn/journal/vol41/iss4/14

References

[1] 张晓燕,吴子健,陆健康,等.羊肝蛋白稳定性及 NaCl质量分数对其功能特性的影响 [J].食品与机械,2021,37(3):1-6.ZHANG X Y,WU Z J,LU J K,et al.Stability of sheep liver protein and effects of NaCl concentration on its functional characteristics [J].Food & Machinery,2021,37(3):1-6.
[2] FRØSLIE A,ULVUND M J,MNINA J N,et al.Trace elements in grass,cattle liver and sheep liver from districts surrounding Karatina Kenya II:copper,molybdenum,zinc and sulphur [J].Nordisk Veterinaermedicin,1983,35(5):213-218.
[3] 张小羽.奶豆腐加工工艺优化及冻藏保鲜技术研究 [D].呼和浩特:内蒙古农业大学,2022:3-4.ZHANG X Y.Optimization of processing technology of hurood and study on preservation technology of frozen storage [D].Hohhot:Inner Mongolia Agricultural University,2022:3-4.
[4] 余小领.冷冻和解冻工艺对猪肉保水性和组织结构的影响研究[D].南京:南京农业大学,2008:18-19.YU X L.Study on the effects of freezing and thawing process on water holding capacity and structure of pork [D].Nanjing:Nanjing Agricultural University,2008:18-19.
[5] 曾敏,王军.低压静电场结合包装对采后樱桃番茄品质的影响[J].包装工程,2023,44(17):25-32.ZENG M,WANG J.Effects of low voltage electrostatic field combined with packaging treatment on quality of postharvest cherry tomatoes [J].Packaging Engineering,2023,44(17):25-32.
[6] 刘瑜,李保国.解冻技术在肉制品中的应用研究进展 [J].包装工程,2021,42(5):65-72.LIU Y,LI B G.Research progress of the application of thawing technology in meat products [J].Packaging Engineering,2021,42(5):65-72.
[7] FAROUK M M,WIELICZKO K J,MERTS I.Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef [J].Meat Science,2004,66(1):171-179.
[8] 钱书意,李侠,孙圳,等.不同冻结温度下牛肉的肌原纤维蛋白变性与肌肉持水性 [J].食品科学,2018,39(15):24-30.QIAN S Y,LI X,SUN Z,et al.Myofibrillar protein denaturation and water-holding capacity of beef frozen at different temperatures [J].Food Science,2018,39(15):24-30.|[9] 路立立.阻隔性包装和低压静电场对猪肉品质影响研究 [D].北京:中国农业科学院,2015:34-36.LU L L.Effects of barrier packaging and low-voltage static electric field technology on pork meat quality [D].Beijing:Chinese Academy of Agricultural Sciences,2015:34-36.
[10] 尚柯,杨方威,李侠,等.静电场辅助冻结—解冻对肌肉保水性 及 蛋 白 理 化 特 性 的 影 响 [J].食 品 科 学,2018,39(3):157-162.SHANG K,YANG F W,LI X,et al.Effect of electrostatic field-assisted freezing-thawing on water-holding capacity and physicochemical characteristics of beef muscle proteins [J].Food Science,2018,39(3):157-162.
[11] 李侠,钱书意,杨方威,等.低压静电场下不同隔距冻结—解冻 对 牛 肉 品 质 的 影 响 [J].农 业 工 程 学 报,2017,33(8):278-285.LI X,QIAN S Y,YANG F W,et al.Effects of different gauges under low voltage electrostatic field assisting thawing-freezing on beef quality [J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(8):278-285.
[12] HUANG H,SUN W Q,XIONG G Q,et al.Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage [J].LWT-Food Science and Technology,2020,131:109667.
[13] 惠庆玲,邹同华,宋睿琪,等.不同冷冻方式对真空解冻猪肉品质的影响 [J].食品与发酵工业,2020,46(24):115-120.HUI Q L,ZUO T H,SONG R Q,et al.Effects of different freezing methods on the quality of vacuum thawing pork [J].Food and Fermentation Industries,2020,46(24):115-120.
[14] 景安琪,吕南,双全,等.羊肝干的加工工艺优化及食用品质的研究 [J].食品研究与开发,2020,41(17):64-70.JING A Q,LÜ N,SHUANG Q,et al.Study on sheep liver jerky's processing technology and edible quality [J].Food Research and Development,2020,41(17):64-70.
[15] HULANKOVA R,BORILOVA G,ABDULLAH F A A,et al.Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres [J].British Poultry Science,2018,59(5):506-513.
[16] WU G Y,YANG C,LIN H X,et al.To what extent do low-voltage electrostatic fields play a role in the physicochemical properties of pork during freezing and storage ? [J].Journal of Agricultural and Food Chemistry,2024,72(3):1 721-1 733.
[17] ZHU L G,BREWER M S.Discoloration of fresh pork as related to muscle and display conditions [J].Journal of Food Science,1998,63(5):763-767.
[18] KARAMUCKI T,JAKUBOWSKA M,RYBARCZYK A,et al.The influence of myoglobin on the colour of minced pork loin[J].Meat Science,2013,94(2):234-238.[19] 张鸽,尤娟,杨宏.冻结方式对猪肝理化特性和蛋白质氧化的影响 [J].食品工业科技,2025,46(3):342-349.ZHANG G,YOU J,YANG H.Effect of freezing methods on the physical and chemical properties and protein oxidation of porcine liver [J].Science and Technology of Food Industry,2025,46(3):342-349.
[20] 徐耀宗,刘丰怡,齐元之,等.低压静电场处理对双孢蘑菇采后贮藏品质的影响 [J].包装工程,2024,45(11):88-95.XU Y Z,LIU F Y,QI Y Z,et al.Effects of low voltage electrostatic field treatment on postharvest storage quality of Agaricus bisporus [J].Packaging Engineering,2024,45(11):88-95.
[21] SCHOTTROFF F,GRATZ M,KROTTENTHALER A,et al.Pulsed electric field preservation of liquid whey protein formulations-influence of process parameters,pH,and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients [J].Journal of Food Engineering,2019,243:142-152.
[22] 王敬,钱坤,任连泉.鲤鱼在冷冻贮藏下鱼肉品质变化研究[J].农产品质量与安全,2020 (1):91-93.WANG J,QIAN K,REN L Q.Carp fish quality changes in frozen storage [J].Quality and Safety of Agro-Products,2020 (1):91-93.
[23] 柳银强,徐嘉宾,年芳,等.不同贮藏温度对湖羊羊肉品质特性的影响 [J].甘肃农业大学学报,2021,56(6):159-168,175.LIU Y Q,XU J B,NIAN F,et al.The effect of different storage temperatures on the quality characteristics of Hu sheep mutton [J].Journal of Gansu Agricultural University,2021,56(6):159-168,175.
[24] 韩春阳,黎芊芊,张丽芳,等.壳聚糖 /肉桂精油复合涂膜对罗非鱼肉的保鲜效果研究 [J].包装工程,2023,44(11):20-26.HAN C Y,LI Q Q,ZHANG L F,et al.Effects of chitosan/cinnamon essential oil composite coating on preservation of tilapia meat in chilled storage [J].Packaging Engineering,2023,44(11):20-26.
[25] 高天麒,夏雨婷,吴伟伦,等.高压静电场联合食盐腌制对鮰鱼冷藏品质的影响 [J].包装工程,2023,44(7):138-148.GAO T Q,XIA Y T,WU W L,et al.Effect of high voltage electrostatic field combined with salt treatment on cold storage quality of channel catfish [J].Packaging Engineering,2023,44(7):138-148.
[26] 胡斐斐.低压静电场辅助冻藏及解冻对猪肉品质的影响 [D].北京:中国农业科学院,2021:12-13.HU F F.Effect of low-voltage electrostatic field-assisted frozen storage/thawing on quality of pork [D].Beijing:Chinese Academy of Agricultural Sciences,2021:12-13.
[27] HSIEH C W,LAI C H,LEE C H,et al.Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration [J].Journal of Food Science,2011,76(6):M312-M317.
[28] 何向丽.猪里脊肉冻结解冻特性及高压静电场 （HVEF）解冻机理研究 [D].北京:中国农业大学,2016:58-60.HE X L.Freezing and thawing characteristics of pork tenderloin meat and the mechanism of high voltage electrostatic field (HVEF )thawing [D].Beijing:China Agricultural University,2016:58-60.
[29] 田浩杨.超低温冷冻和冻藏对熟贻贝肉品质的影响 [D].舟山:浙江海洋大学,2024:16-17.TIAN H Y.Effects of ultra low temperature freezing and frozen storage on the quality of cooked mussel meat [D].Zhoushan:Zhejiang Ocean University,2024:16-17.
[30] 王朝宗,张洪峰,王乐,等.维生素 A生理功能研究现状 [J].临床医药文献电子杂志,2015,2(1):196-197.WANG C Z,ZHANG H F,WANG L,et al.Research status of vitamin A's physiological functions [J].Journal of Clinical Medical Literature,2015,2(1):196-197.
[31] 廖媛媛.不同冻结方式对大黄鱼品质影响的研究 [D].宁波:宁波大学,2014:20-40.LIAO Y Y.Study on quality changes of Pseudosciaena crocea subject to different freezing methods [D].Ningbo:Ningbo University,2014:20-40.
[32] 王丽平,李苑,余海霞,等.高压电场对生鲜食品保鲜机理研究进展 [J].食品科学,2017,38(3):278-283.WANG L P,LI Y,YU H X,et al.Progress in the knowledge of the preservation mechanism of raw fresh foods by high voltage electric field [J].Food Science,2017,38(3):278-283.
[33] 谢勇.低压静电场辅助冻结对调理牛排品质的影响及机理探究 [D].合肥:合肥工业大学,2021:17-19.XIE Y.Effects of low voltage electrostatic field on the quality characteristics in prepared beef steak during freezing process and mechanism analysis [D].Hefei:Hefei University of Technology,2021:17-19.
[34] XIE Y,CHEN B,GUO J,et al.Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process [J].Meat Science,2021,179:108527.
[35] ZHANG M C,XIA X F,LIU Q,et al.Changes in microstructure,quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage [J].Meat Science,2019,151:24-32.
[36] XIE Y,ZHOU K,CHEN B,et al.Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties [J].Innovative Food Science & Emerging Technologies,2021,68:102600.
[37] QIAN S Y,LI X,WANG H,et al.Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle [J].Journal of Food Engineering,2019,261:140-149.
[38] JIA G L,HE X L,NIRASAWA S,et al.Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin [J].Journal of Food Engineering,2017,204:18-26.
[39] 胡斐斐,钱书意,李侠,等.低压静电场辅助冷藏对牛肉品质的影响 [J].食品科学,2021,42(1):132-138.HU F F,QIAN S Y,LI X,et al.Effect of low voltage electrostatic field-assisted chilling storage on quality of beef[J].Food Science,2021,42(1):132-138.