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| Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish |
| ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan |
| 1. Hubei Agricultural Science and Technology Innovation Center (Sub-center for Agricultural Products Processing), Key Laboratory of Cold Chain Logistics Technology for Agricultural Products, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. College of Biology and Food Engineering, Hubei Minzu University, Enshi 445000, China; 3. College of Life Science and Health Engineering, Hubei University of Technology, Wuhan 430068, China |
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Abstract This study investigated the effects of different durations (5, 10, 15, 20, and 25 min) of high voltage electrostatic field (HVEF) treatment on the microstructure, intermolecular interactions, protein secondary structure, pH, shear force, whiteness, textural properties, water-holding capacity, moisture content, and water distribution etc. in fresh channel catfish muscle. The results showed that compared to the control group, the 5-, 10-, 15-, and 20-min treatment groups exhibited a more ordered arrangement of muscle fibers with no significant changes in gaps between muscle fibers. HVEF treatment significantly reduced the content of ionic bonds (P < 0.05), but had no significant effects on hydrogen bonds, hydrophobic interactions, or protein secondary structure. After HVEF treatment, no significant changes were observed in the moisture content, whiteness, or textural properties of the fish muscle. In the 20-min treatment group, the transverse relaxation time of immobile water (T22) shortened, and the relative content of free water (P23) decreased to 1.60%. Relative to the other treatment groups, the 25-min treatment group showed increased gaps between muscle fibers, along with reduced moisture content and shear force. Overall, HVEF treatment for 20 min had no significant impact on muscle quality or water distribution in channel catfish fillets.
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GUO Bingbing, CHEN Sixian, XIAO Yujia, WANG Qiaoyi, LI Zilin, CHEN Yan, TIAN Mingjiang, LU Yihan, WANG Zhixiong, HOU Wenfu, AI Youwei. Effects of Replacing Pork Fat with Whey Protein Isolate-Grape Seed Oil High Internal Phase Emulsion on the Quality Characteristics of Steamed Pork Patty[J]. Meat Research, 2026, 40(4): 16-23. |
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2026, Vol. 40 
