Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

Abstract

The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.

Keywords

• high-voltage electrostatic field
• dry-cured beef
• color
• volatile compounds