Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study

Pulsed electric field (PEF) is an emerging non-thermal food processing technique which has certain advantages over conventional thermal food processing techniques. It produces fresh-like food without affecting the sensory and nutritional properties of food. PEF technique is also economical, environmentally safe, and can be up-scaled for sustainable industrial applications. In recent times, this technique has been evaluated for the inactivation of microorganisms, improvement in the mass transfer, and modifications in the properties of bioactive compounds, including enzymes, etc. Some new applications of PEF in food science have also been investigated like tenderization of muscles, changes in starch properties, improvement in the peeling efficiency, etc. This chapter provides an overview of the current knowledge on the use of PEF technique in food processing. The factors which affect the efficiency of PEF in food processing are also summarized. The latest applications of the PEF technique for microbial inactivation, extraction of bioactive compounds, drying, and modification of food properties are also discussed.

Pulsed Electric Field

This study aimed to compare the effects of pulsed electric field (PEF) pretreatment on fresh-cut lotus root and its frying quality with those under blanching (80 °C, 3 min). The lotus root slices were treated by 10,000 pulses at different electric field strength (0.5, 1.0 and 1.5 kV/cm) with specific energy levels (5.56, 22.20 and 50.00 kJ/kg). PEF treatment decreased the reducing sugar content in fresh samples and then diminished the Millard reaction, including lower browning index and 25.9% reduction in acrylamide content. Besides, membrane disintegration occurred when the cells were subjected to PEF, resulting in soft tissue structure and a reduction of oil inhalation of 15%. Results imply that PEF treatment can be used as a viable alternative to blanching to pretreat lotus root slices, effectively saved thermal energy required for industrial production and delivered more positive effects on quality of fried slices.

Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.

https://www.mdpi.com/2304-8158/9/10/1444/pdf

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

Raw fresh foods such as fruits, vegetables, meats, and aquatic products are highly perishable owing to microbial spoilage, chemical, and biochemical reactions after harvest. Pulse electric field (P...

Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field

The effects of pulsed electric field (PEF) processing (0.66, 1.38 and 2.00 kV/cm, 50 Hz) with and without heat treatments (70, 80 and 90 °C for 15 min) on color, texture profile, lipid oxidation value, free amino acids (FFAs) and fatty acids (FAs) content of abalone muscle were studied. PEF treatments had less effects on the physical and chemical characteristics of heated and non-heated samples. Heat treatments however significantly changed meat color, as well as increased toughness and elasticity. In addition, lipid oxidation, and free amino acids (FAAs), and saturated fatty acids (SFAs) content of non-PEF treated samples increased.

Qian Luo

Papers

Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments