Liu Yuxia, Su Wei, Mu Yingchun, Liu Xiaomin, Yang Kangli, Mu Rongrong
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China.
Food Chem X. 2025 Jul 9;29:102775. doi: 10.1016/j.fochx.2025.102775. eCollection 2025 Jul.
The quality and shelf life of beef are significantly affected by storage conditions, emphasizing the urgent need for efficient preservation technologies to extend shelf life and reduce waste. This study evaluated the quality changes of beef during storage under low-voltage electrostatic field (LVEF) combined with partial freezing and under partial freezing alone. The results showed that during the 0-24 day storage period, LVEF effectively slowed the increases in pH, thiobarbituric acid reactive substances, total volatile basic nitrogen, and total viable counts, maintained tenderness, and delayed protein oxidation. Metabolomics analysis indicated that LVEF inhibited the formation of off-flavors such as hexanal, 1-octen-3-ol, and benzaldehyde, and reduced the loss of inosine monophosphate, thereby preserving beef quality. Metabolic network analysis further revealed that these metabolites were closely associated with the metabolism of fatty acids, phenylalanine, and proline. These findings suggest that LVEF can effectively enhance the storage quality of beef.
牛肉的品质和保质期受到储存条件的显著影响，这凸显了迫切需要高效的保鲜技术来延长保质期并减少浪费。本研究评估了牛肉在低电压静电场（LVEF）结合部分冷冻以及单独部分冷冻储存期间的品质变化。结果表明，在0-24天的储存期内，LVEF有效地减缓了pH值、硫代巴比妥酸反应性物质、总挥发性碱性氮和总活菌数的增加，保持了嫩度，并延缓了蛋白质氧化。代谢组学分析表明，LVEF抑制了己醛、1-辛烯-3-醇和苯甲醛等异味的形成，并减少了肌苷一磷酸的损失，从而保持了牛肉的品质。代谢网络分析进一步揭示，这些代谢物与脂肪酸、苯丙氨酸和脯氨酸的代谢密切相关。这些发现表明，LVEF可以有效地提高牛肉的储存品质。
