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

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102258

Chunbei Chen , Zefu Wang , Ziliang Gao , Xiaosi Chen , Shuai Wei , Qiuyu Xia , Qinxiu Sun , Yantao Yin , Yang Liu , Shucheng Liu

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Abstract

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.

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高压静电场盐渍对盐还原义叶城鲳鱼品质的影响

研究了高压静电场（HVEF）腌制对盐还原义叶城金鲳鱼品质的影响。结果表明，盐含量随电压(P <；0.05)。hvef处理组的蒸煮损失显著低于市售产品(P <；0.05)。3.0 kV组的硬度和咀嚼力最高。HVEF处理增加了挥发性风味物质的种类和含量，其中醛类、酮类和醇类的种类和含量在3.5 kV时最高。无酮类OAV >；1在市售产品中检测到，但所有hvef处理组均含有2,3-辛烷二酮。脂质和蛋白质氧化随电压升高而升高(P <；0.05)，这可能解释了保水性、质地和风味的变化。因此，适度的HVEF治疗对质量有积极的影响。本研究为减盐鱼制品的腌制和提高产品质量提供了理论指导。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.