Ma Zhiming, Zhang Yuxin, Pu Aofei, Tian Jing, Yang Zhongshuai, Feng Yuqin, Zhang Yuanlv, Liu Guishan
School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China.
Compr Rev Food Sci Food Saf. 2025 Jan;24(1):e70066. doi: 10.1111/1541-4337.70066.
Muscle foods that are highly perishable require effective preservation technologies to maintain their quality and extend their shelf life. Electrostatic field (EF) treatment, superchilling (SC), and their combined technologies have received attention for their effectiveness in improving muscle food quality. However, the lack of a comprehensive understanding of their mechanism and combined effects on muscle foods has limited their application. Therefore, the review began with a discussion of the mechanisms, influencing factors, and equipment development underlying EF treatment and SC of muscle foods. It then reviewed the research progress made to date and highlighted the effects of these technologies on various quality attributes, such as texture, color, and nutritional value. Additionally, the review explored the potential synergistic effects of combining these technologies and discussed how they could complement each other to achieve superior preservation outcomes. The EF significantly improves muscle food quality by inhibiting ice crystal growth, blunting enzyme activity, causing microbial electroporation, and generating ozone. SC technology utilizes low temperatures to form an ice crystal shell, effectively inhibiting the reproduction of microorganisms and passivating the activity of enzymes, thereby extending the shelf life. The combination of the two, through the dual inhibition of bacteria and enzymes and the regulation of ice crystals, can build an excellent preservation system to bring a better preservation effect for muscle foods. Future research should prioritize safety issues, equipment cost, and process optimization while exploring innovative applications. This will provide theoretical and technical support for the progress of muscle food preservation technology.
极易腐坏的肌肉类食品需要有效的保鲜技术来保持其品质并延长保质期。静电场（EF）处理、过冷保鲜（SC）及其组合技术因其在改善肌肉类食品品质方面的有效性而受到关注。然而，对其作用机制以及对肌肉类食品的综合影响缺乏全面了解，限制了它们的应用。因此，本综述首先讨论了肌肉类食品的EF处理和SC处理的作用机制、影响因素及设备发展情况。接着回顾了迄今为止取得的研究进展，并着重阐述了这些技术对质地、颜色和营养价值等各种品质属性的影响。此外，本综述还探讨了这些技术组合的潜在协同效应，并讨论了它们如何相互补充以实现更好的保鲜效果。EF通过抑制冰晶生长、钝化酶活性、导致微生物电穿孔和产生臭氧，显著提高肌肉类食品的品质。SC技术利用低温形成冰晶壳，有效抑制微生物繁殖并钝化酶的活性，从而延长保质期。两者结合，通过对细菌和酶的双重抑制以及对冰晶的调控，可以构建一个优良的保鲜体系，为肌肉类食品带来更好的保鲜效果。未来的研究在探索创新应用时，应优先考虑安全问题、设备成本和工艺优化。这将为肌肉类食品保鲜技术的进步提供理论和技术支持。
