Effects and mechanisms of electrostatic field-assisted temperature rising on inhibiting color browning of modified atmosphere-packaged lamb ribs during 10 ℃ storage

Authors

• Huang Zhiji, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China
• Wang Rong, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China;College of Food Science and Technology , Fujian Agriculture and Forestry University , Fuzhou , Fujian 350002 , China
• Chen Bingyan, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China
• Zhu Lewei, Fuzhou Youyu Food Technology Co ., Ltd., Fuzhou , Fujian 350111 , China
• Li Xinwei, Fuzhou Youyu Food Technology Co ., Ltd., Fuzhou , Fujian 350111 , China
• Lin Yiqin, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China;College of Food Science and Technology , Fujian Agriculture and Forestry University , Fuzhou , Fujian 350002 , China
• Lin Lijuan, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China
• Liu Yun, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China
• Lin Xiaozi, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , ChinaFollow
• Li Weixin, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China

Corresponding Author(s)

林晓姿（1975—），女，福建省农业科学院农产品加工研究所研究员，学士。E-mail：[email protected]

Abstract

[Objective] To address the problem of browning and oxidation in meat products processed from frozen lamb during shelf life. [Methods] Frozen sliced lamb ribs during temperature elevation were treated with an electrostatic field and then packaged using modified atmosphere packaging with different gas compositions. The samples were stored at 10 ℃ after packaging, and meat color, total viable count, oxidation level, and antioxidant enzyme activity were measured at 0,48,72, and 96 h of storage. [Results] After treatment with a 25 kV electrostatic field for 30 min, samples packaged under high -oxygen conditions (70% O2+30% CO2, EO group ) showed significantly lower browning rate and slower increase in total viable count compared to the high -oxygen packaging group without electrostatic field treatment (O group ). At 48 h of storage, the a* value of the EO group was 1.55 times that of the O group, while the mean total viable count was 0.95 lg (CFU/g ) lower than that of the O group. The EO group exhibited significantly higher antioxidant enzyme activity and protein sulfhydryl content, while lactate dehydrogenase activity was significantly lower than that of the O group. [Conclusion] Electrostatic field treatment of partially thawed sliced lamb ribs effectively delays the increase in meat color browning, oxidation level, and total viable count in lamb ribs packaged under high -oxygen modified atmosphere conditions.

Publication Date

10-21-2026

First Page

103

Last Page

109

DOI

10.13652/j.spjx.1003.5788.2025.80879

Recommended Citation

Zhiji, Huang; Rong, Wang; Bingyan, Chen; Lewei, Zhu; Xinwei, Li; Yiqin, Lin; Lijuan, Lin; Yun, Liu; Xiaozi, Lin; and Weixin, Li (2026) "Effects and mechanisms of electrostatic field-assisted temperature rising on inhibiting color browning of modified atmosphere-packaged lamb ribs during 10 ℃ storage," Food and Machinery: Vol. 42: Iss. 9, Article 12.
DOI: 10.13652/j.spjx.1003.5788.2025.80879
Available at: https://www.ifoodmm.cn/journal/vol42/iss9/12

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