High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage

Abstract

This study evaluated the bacterial-reducing effects of different high voltage electrostatic field (HVEF) parameters (voltage 20,25,30,35 kV, time 5,10,15,20 min) on chilled pork, and studied the effects of HVEF bacterial-reducing treatment on the microbial number and the quality of pork during ice-temperature (−1 °C) storage. The results showed that HVEF of 35 kV-15 min was the best parameter, which made a 0.51 log CFU/g bacterial reduction. HVEF treatment reduced the number of Pseudomonas spp. by 0.50 log CFU/g, but no significant decrease was found in Brochothrix thermosphacta and lactobacilli. The abundance of Pseudomonas fragi (most abundant species in pork) significantly decreased after HVEF treatment, which may be the reason for the significant decrease of TVB-N and TBARS in HVEF group at the end of storage. During −1 °C storage, HVEF group exhibited better quality characteristics on shear force and cooking loss, which could effectively extend the shelf-life of chilled pork. Industrial relevanceHigh voltage electrostatic field (HVEF) is an emerging non-thermal inactivation technology. However, it is necessary to optimize the processing parameters based on the characteristics of the food. This study optimized the optimal processing parameters of HVEF for chilled pork and validated its contribution to maintaining the quality of pork during ice-temperature storage. These findings are of great significance for food processing, food preservation and the development of new refrigeration equipment.