Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)
复制标题
使用高压静电场对微生物群落、三磷酸腺苷降解以及解冻淡盐冷冻鲤鱼（Cyprinus carpio）时水分损失的影响
DOI：
10.1016/j.jfoodeng.2017.06.003
复制
发表时间：
2017-11-01
影响因子：
5.5
通讯作者：
Luo, Yongkang
中科院分区：
文献类型：
--
作者：
Li, Dapeng;Jia, Shiliang;Luo, Yongkang
As a novel technology, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high-temperature treatments in food processing due to its ability to lower energy consumption, reduce thawing time, and maintain the post-thawing quality of several foods. We investigated the effect of HVEF thawing on microbial communities, degradation of adenosine triphosphate (ATP), and water loss of lightly-salted, frozen common carp (Cyprinus carpio) cubes stored at 4 degrees C compared to air-thawed or thawing by running tap water. Thawing time was shortened significantly under HVEF and running tap water compared to the control of thawing by air. Moreover, -12 kV HVEF treatment also reduced moisture loss, lowered the total viable counts, Pseudomonas, and lactic acid bacteria significantly after thawing, and lowered counts of Aeromonas, Pseudomonas, and halophilic bacteria by 0.5-1 log CFU/g in thawed fish cubes after 8 days refrigeration storage. Additionally, the activity of adenosine monophosphate deaminase (AMPD) was enhanced, but the activity of acid phosphatase (ACP) was decreased under 12 kV HVEF treatment. This resulted in delaying the degradation of inosine monophosphate (IMP) to hypoxanthine (Hx). These results suggested that HVEF treatment could be useful in the thawing and storage of frozen, lightly-salted fish. (C) 2017 Elsevier Ltd. All rights reserved.
