Application of pulsed electric fields in meat and fish processing industries: An overview

被引：182

作者：

Gomez, Belen ^{[1
]}

Munekata, Paulo E. S. ^{[1
]}

Gavahian, Mohsen ^{[2
]}

Barba, Francisco J. ^{[3
]}

Marti-Quijal, Francisco J. ^{[3
]}

Bolumar, Tomas ^{[4
]}

Bastianello Campagnol, Paulo Cezar ^{[5
]}

Tomasevic, Igor ^{[6
]}

Lorenzo, Jose M. ^{[1
]}

机构：

[1] Ctr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain

[2] Food Ind Res & Dev Inst, Prod & Proc Res Ctr, Hsinchu 30062, Taiwan

[3] Univ Valencia, Fac Pharm, Nutr & Food Sci Area, Prevent Med & Publ Hlth Food Sci Toxicol & Forens, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain

[4] Fed Res Inst Nutr & Food, Max Rubner Inst, Meat Technol, Dept Qual & Safety Meat, EC Baumann 20, D-95326 Kulmbach, Germany

[5] Univ Fed Santa Maria, BR-97105900 Santa Maria, RS, Brazil

[6] Univ Belgrade, Dept Anim Source Food Technol, Fac Agr, Nemanjina 6, Belgrade 11080, Serbia

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 123卷

基金：

欧盟地平线“2020”;

关键词：

Electroporation; Non-thermal technology; By-products valorization; Tenderization; Aging; Preservation; OHMIC-ASSISTED HYDRODISTILLATION; BONED BEEF LOINS; VISCOELASTIC PROPERTIES; MICROBIAL INACTIVATION; SENSORY ATTRIBUTES; QUALITY ATTRIBUTES; ESSENTIAL OILS; ECONOMIC COST; HIGH-PRESSURE; FOOD;

D O I：

10.1016/j.foodres.2019.04.047

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.

引用

页码：95 / 105

页数：11

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