Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001051 |
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| author | Chunbei Chen Zefu Wang Ziliang Gao Xiaosi Chen Shuai Wei Qiuyu Xia Qinxiu Sun Yantao Yin Yang Liu Shucheng Liu |
| author_facet | Chunbei Chen Zefu Wang Ziliang Gao Xiaosi Chen Shuai Wei Qiuyu Xia Qinxiu Sun Yantao Yin Yang Liu Shucheng Liu |
| author_sort | Chunbei Chen |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1512ab041bfa44c88f9816db128a2bed |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1512ab041bfa44c88f9816db128a2bed2025-02-08T05:01:06ZengElsevierFood Chemistry: X2590-15752025-02-0126102258Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfretChunbei Chen0Zefu Wang1Ziliang Gao2Xiaosi Chen3Shuai Wei4Qiuyu Xia5Qinxiu Sun6Yantao Yin7Yang Liu8Shucheng Liu9College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Corresponding authors at: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.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.http://www.sciencedirect.com/science/article/pii/S2590157525001051High-voltage electrostatic fieldSalt reductionWater-holding capacityTextureVolatile flavor compounds |
| spellingShingle | Chunbei Chen Zefu Wang Ziliang Gao Xiaosi Chen Shuai Wei Qiuyu Xia Qinxiu Sun Yantao Yin Yang Liu Shucheng Liu Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret Food Chemistry: X High-voltage electrostatic field Salt reduction Water-holding capacity Texture Volatile flavor compounds |
| title | Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret |
| title_full | Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret |
| title_fullStr | Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret |
| title_full_unstemmed | Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret |
| title_short | Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret |
| title_sort | effect of high voltage electrostatic field salting on the quality of salt reduced yi ye cheng golden pomfret |
| topic | High-voltage electrostatic field Salt reduction Water-holding capacity Texture Volatile flavor compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001051 |
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