Food and Fermentation Industries >

2025 , Vol. 51 >Issue 21: 313 - 321

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043286

Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing

  • TAO Yingmei ,
  • LI Changchun ,
  • DENG Mengsheng ,
  • LI Ruren ,
  • YU Xiangdong ,
  • CHEN Xinran ,
  • WANG Rongfei
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  • 1(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710000, China)

Received date: 2025-05-14

  Revised date: 2025-06-18

  Online published: 2025-11-21

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Abstract

To explore the changes in texture and myofibrillar protein (MP) characteristics of beef during dry curing after treatment with a high voltage electrostatic field (HVEF), this study examined the NaCl content, texture, activities of cathepsin B and L, degradation, oxidation, and structure of myofibrillar protein (MP) in beef treated with a moderate high voltage electric field (HVEF, 8 kV, 15 h, 4 ℃) during dry curing for 1, 3, 5, and 7 days.Results indicated that, compared to the control group, the NaCl content in the beef significantly increased following HVEF treatment.Notably, from the third day of curing, significant reductions in hardness and chewiness were observed.The activities of cathepsins B and L, along with the fragment index of myofibrillar proteins, exhibited significant increases.Additionally, a significant decrease in the proportion of α-helices and a corresponding increase in the proportion of random coils were noted.Furthermore, the intensity of endogenous fluorescence decreased, while significant increases in carbonyl content and surface hydrophobicity were recorded, along with a notable decrease in total sulfhydryl content.In conclusion, HVEF treatment enhanced curing speed and the enzyme activity of cathepsins during the dry curing of beef, promoted the degradation and oxidation of MP, and diminished the structural stability of MP, leading to improved beef texture from the third day of curing.This study provides a theoretical foundation for the application of HVEF in the non-thermal processing of meat products.

Key words： beef; high voltage electrostatic field; dry curing; myofibrillar protein; protein degradation and oxidation

Cite this article

TAO Yingmei , LI Changchun , DENG Mengsheng , LI Ruren , YU Xiangdong , CHEN Xinran , WANG Rongfei . Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing[J]. Food and Fermentation Industries, 2025 , 51(21) : 313 -321 . DOI: 10.13995/j.cnki.11-1802/ts.043286

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