Work

The effect of low-voltage electrostatic field combined with Allium mongolicum regel on the quality and protein stability of frozen sheep liver

Year: 2025

Type: article

Abstract: Freezing extends sheep liver shelf life but compromises quality via ice crystals, an issue exacerbated by its honeycomb microstructure. While low-voltage electrostatic field (LVEF) freezing refines ice crystals and Allium mongolicum Regel (AMR) juice offers polyphenol-based cryoprotection, their synergy is unreported. This study aimed to evaluate the synergistic effect of combining LVEF with AMR juice treatment, assessing its impact on the quality and protein stability of cooked sheep liver during 30 days of frozen storage at −20 °C. Results showed a 35.71 % shorter thawing time, improved water-holding capacity, and preserved protein structure, indicated by the highest α-helix content and the lowest carbonyl content, alongside suppressed microbial growth, lipid oxidation (TBARS), and total volatile base nitrogen (TVB-N) accumulation ( P < 0.05). These findings demonstrate that the LVEF-AMR synergy offers a novel natural strategy for advancing non-thermal food preservation and enhancing the high-value utilization of sheep by-products. • LVEF combined with AMR juice significantly shortened thawing time by 35.71 %. • The combined treatment best preserved the highest α-helix content. • LVEF-AMR synergistically inhibited microbial growth and lipid oxidation. • This study contributes to improving the quality of sheep liver during frozen storage.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103451

Authors: Jin Li, Shulei Ma, Jiaxin Bai, Tungalag Dong, Xueyan Yun

Institution: Inner Mongolia Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330