低壓靜電場(chǎng)對(duì)家庭預(yù)制菜豆角燒牛肉凍藏期間品質(zhì)的影響

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DOI：10.3969/j.issn.1000-9973.2025.05.002

中圖分類(lèi)號(hào)：TS205.7 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0007-08

Effect of Low-Voltage Electrostatic Field on Quality of Household Prepared Dish Braised Beef with Green Beans During Frozen Storage

GE Le-zheng1，WU ΔYu2 ，ZHANG Jia-wei2，HU Hai-mei3，CHEN Kai-song3， ZHOU Zhi-1 ，CAIKe-zhou2，XU Bao-cai2，SUN Yun1* （1.College of Food Science and Light Industry，Nanjing Tech University， Nanjing 211816，China; 2. School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009， China；3.Changhong Meiling Co.，Ltd.，Hefei 2306O1，China）

Abstract： In order to study the effect of low-voltage electrostatic field on the quality of prepared dish braised beef with green beans during storage and preservation，with braised beef with green beans as the research object，it is stored at -18°C under low-voltage electrostatic field. By determining the color，texture，thiobarbituric acid reactive substances （TBARS）value，total viable count，nucleotide content and free amino acid content， their changes during storage are studied. Combined with taste activity value（TAV），equivalent umami concentration （EUC） value and principal component analysis （PCA），the differences of quality during storage are analyzed. The results show that the total viable count of beef in the electrostatic field treatment group is 11% lower than that of the control group ?P<0. 05 ）on the 20th day of storage. Throughout the storage period，the TBARS change value of beef in the electrostatic field treatment group is 17% lower than that of the control group，which is significantly lower than the control group （P<0.05） . In addition，electrostatic field treatment slows down the decrease of redness value a* value，the increase of yellowness value b* value and the decrease of hardness of beef and green beans as well as the degree of degradation of amino acids and nucleotides in beef. The EUC value and PCA results indicate that around the 20th day of storage is the key time point for taste changes and quality deterioration. In summary， electrostatic field storage effectively improves the storage stability and umami of the dish，and extends the storage period by 4～5d.

Key words： low-voltage electrostatic field;storage;quality change；taste

隨著生活節(jié)奏的加快、居民收入的增加和消費(fèi)觀念的轉(zhuǎn)變，“預(yù)制菜"這種便捷食品備受人們青睞[1]。（剩余14622字）