Effects of High-Voltage Electrostatic Field Combined with Different Packaging Methods on Chicken Quality Characteristics during Cold Storage
LI Peng1, WANG Hongti2, SUN Yufeng1, HAN Rongwei1, SUN Jingxin1,*
1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.College of Mechanical and Electrical Engineering, Qingdao Agricultural University, Qingdao 266109, China
Abstract：This work was undertaken in order to explore the influence of high-voltage electrostatic field (HVEF) combined with different packaging methods on chicken quality characteristics during chilled storage. Four treatments were set up: 1) tray packaging-HVEF, 2) tray, 3) HVEF-no packaging and 4) no packaging or HVEF. All samples were stored at 4 ℃. The output voltage of HVEF was 4 000 V. We measured changes in sensory attributes, pH value, thiobarbituric acid reactive substance (TBARs) value, color and aerobic plate count (APC) during storage. The results showed that sensory scores for color, tissue and odor were higher in the HVEF treatment groups than in the controls. Tray packaging-HVEF treatment effectively slowed the increase in pH value, maintained color stability, and retarded the increase in TBARs value and APC. The shelf-life of this treatment was 8 days, which was two days longer than that of other treatments. Hence, HVEF is feasible to be used in the preservation of meat quality during cold storage.
李 鹏，王红提，孙玉凤，韩荣伟，孙京新. 高压静电场对不同包装冷鲜鸡肉贮藏过程中产品特性的影响[J]. 肉类研究, 2018, 32(11): 36-40.
LI Peng, WANG Hongti, SUN Yufeng, HAN Rongwei, SUN Jingxin. Effects of High-Voltage Electrostatic Field Combined with Different Packaging Methods on Chicken Quality Characteristics during Cold Storage. Meat Research, 2018, 32(11): 36-40.
2018, Vol. 32 
