Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage |
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| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China;2. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China;3. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China;4. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA;1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian District, Beijing 100083, China;2. Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. Center of Excellence on Food Safety and Quality, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. UMR GEPEA (CNRS 6144), ENITIAA, Rue de la Géraudière BP 82225, 44322 Nantes Cedex 03, France;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. UMR GEPEA (CNRS 6144), ENITIAA, Rue de la Géraudière BP 82225, 44322 Nantes Cedex 03, France;3. SP-Technical Research Institute of Sweden, Food and Bioscience Unit, Gothenburg, Sweden |
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| Abstract: | In recent years, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high-temperature treatments in processing for inhibiting microbial growth and maintaining post-thawing quality of foods. In this study, common carp (Cyprinus carpio) meat cubes were treated with HVEF, and compared to air-thawed and running tap water-thawed controls to investigate how HVEF affects common carp meat quality after thawing and low-temperature storage (4 °C). The results showed that thawing under ? 6, ? 12 kV HVEF and running tap water significantly decreased the thawing time by 30, 50 and 45 min, respectively, compared to air thawing control. In addition, ? 12 kV HVEF treatment also reduced the moisture loss, which the initial drip loss of it was lower by 2.95% than CK. The initial total viable counts, Aeromonas, Pseudomonas, and lactic acid bacteria were 3.58, 3.15 2.88 and 3.25 log CFU/g in CK after thawing, respectively, which were higher than that in the cube thawed by ? 12 kV HVEF (3.11, 2.93 2.71 and 2.91 log CFU/g). Additionally, ? 12 kV HVEF treatment enhanced adenosine monophosphate deaminase (AMP-deaminase) activity, reduced acid phosphatase (ACP) activity and delayed the degradation of inosine monophosphate (IMP) to hypoxanthine (Hx). These results suggested that HVEF treatment could be useful in the thawing and storage of frozen common carp fish.Industrial relevanceThe study investigated the effects of high voltage electrostatic field (HVEF) thawing on the water-holding capacity, adenosine triphosphate degradation and microbial community changes of frozen common carp (Cyprinus carpio) cubes when stored at 4 °C. HVEF under ? 12 kV was found to have positive influence on reducing the thawing time, maintaining water-holding capacity, decreasing the level of microbe, and delaying adenosine triphosphate (ATP) degradation. A potential application for HVEF in the thawing and storage of frozen aquatic product was highlighted in food industry. |
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