title: Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration.
abstract: Fresh fish is typically brought to market refrigerated at approximately 4 °C, R-storage. A storage method has been devised that combines refrigeration with a high-voltage electrostatic field (100 kV/m; E-storage). It was developed to improve the quality and prolong the shelf life of foods. This study investigated changes in the freshness of tilapia meat under E-storage conditions. The total viable count of tilapia reached 10⁷ CFU/g on the 7th d of refrigeration in R-storage. By the 6th d, K-value had increased from 20% to 61.7% for E-storage and to 94.7% for R-storage. Volatile basic nitrogen had increased from 12.54 mg/100 g to about 24.34 and 25.03 mg/100 g for R- and E-storage (on the 7th and 10th d), respectively. The sensory assessment also indicated that E-storage yielded an improvement in quality over that of R-storage. Practical application of the study model has the potential to prolong the freshness of fish.
authors.affiliation: Dept. of Medicinal Botanicals and Health Care, Da-Yeh Univ., 168 Univ. Rd, Da-Tsuen, Chang-Hua, Taiwan, Republic of China.
authors.forename: Chang-Wei
authors.initials: CW
authors.lastname: Hsieh
authors.forename: Cheng-Hung
authors.initials: CH
authors.lastname: Lai
authors.forename: Chia-Hsin
authors.initials: CH
authors.lastname: Lee
authors.forename: Wen-Ching
authors.initials: WC
authors.lastname: Ko
mesh_terms: D000255:Adenosine Triphosphate / Q000032:analysis; D000818:Animals; D055598:Chemical Phenomena; D023681:Cichlids / Q000378:metabolism / Q000382:microbiology*; D015169:Colony Count, Microbial; D005123:Eye / Q000737:chemistry; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D018482:Muscle, Skeletal / Q000737:chemistry / Q000382:microbiology; D009584:Nitrogen / Q000032:analysis; D010858:Pigmentation; D011786:Quality Control; D012034:Refrigeration; D017747:Seafood / Q000032:analysis* / Q000382:microbiology*; D012677:Sensation; D055672:Static Electricity; D013624:Taiwan; D013997:Time Factors
chemical_list: D000255:Adenosine Triphosphate; D009584:Nitrogen