Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker

Jianyou Zhang; Lifeng Fei; Pengbo Cui; Noman Walayat; Shengqiang Ji; Yiling Chen; Fei Lyu; Yuting Ding

doi:10.1016/j.foodres.2023.112933

Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker

Food Res Int. 2023 Jul:169:112933. doi: 10.1016/j.foodres.2023.112933. Epub 2023 May 4.

Authors

Jianyou Zhang¹, Lifeng Fei², Pengbo Cui¹, Noman Walayat³, Shengqiang Ji², Yiling Chen², Fei Lyu⁴, Yuting Ding¹

Affiliations

¹ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
² College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
³ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
⁴ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: foodsensory@126.com.

PMID: 37254359
DOI: 10.1016/j.foodres.2023.112933

Abstract

The effect of low voltage electrostatic field combined with partial freezing (LVEF- PF) treatment on storage quality and microbial community of large yellow croaker was studied. Three different methods including chilled (C), partial freezing (PF) and 6 kV/m electrostatic field combined partial freezing storage were used to preserve large yellow croaker for 18 days. Total viable counts (TVC), sensory evaluation, and physiochemical index including pH, total volatile basic nitrogen (TVB-N), K value and centrifugal loss were examined. During storage, the large yellow croaker was susceptible to microbial growth and spoilage. However, LVEF-PF treatment was found to be effective in enhancing sensory quality, inhibiting microbial growth, and maintaining myofibril microstructure. Low field nuclear magnetic resonance showed that LVEF-PF treatment reduced the migration of immobilized water to free water. At 18th day, the TVC value of LVEF-PF, PF and chilled group were 3.56 log CFU/g, 5.11 log CFU/g, 7.73 log CFU/g, respectively. Therefore, from the results of TVB-N and TVC value, the shelf life of LVEF-PF group was at least 3 days longer than PF group, and 6 days longer than the chilled group. High-throughput sequencing showed that the microbial community diversity significantly decreased during storage. The predominant bacteria in chilled, PF, LVEF-PF group at 18th day were Pseudomonas, Psychrobacter and Shewanella, respectively, and the relative abundance of spoilage bacteria such as Pseudomonas and Psychrobacter were reduced by LVEF-PF treatment, that corresponding with lower values of TVB-N and TVC value. LVEF-PF treatment could be used as a new processing and storage method to delay deterioration and prolong shelf life of large yellow croaker.

Keywords: Electrostatic field; Microbial community; Partial freezing; Storage quality.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Bacteria
Freezing
Microbiota*
Perciformes*
Static Electricity