A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges

• Published in: Comprehensive reviews in food science and food safety 2025-01, Vol.24 (1), p.e70066
• Main Authors: Ma, Zhiming, Zhang, Yuxin, Pu, Aofei, Tian, Jing, Yang, Zhongshuai, Feng, Yuqin, Zhang, Yuanlv, Liu, Guishan
• Format: Article
• Language: English
• Subjects: Animals; Cold Temperature; Food Preservation - methods; Meat; Static Electricity
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.70066

Muscle foods that are highly perishable require effective preservation technologies to maintain their quality and extend their shelf life. Electrostatic field (EF) treatment, superchilling (SC), and their combined technologies have received attention for their effectiveness in improving muscle food quality. However, the lack of a comprehensive understanding of their mechanism and combined effects on muscle foods has limited their application. Therefore, the review began with a discussion of the mechanisms, influencing factors, and equipment development underlying EF treatment and SC of muscle foods. It then reviewed the research progress made to date and highlighted the effects of these technologies on various quality attributes, such as texture, color, and nutritional value. Additionally, the review explored the potential synergistic effects of combining these technologies and discussed how they could complement each other to achieve superior preservation outcomes. The EF significantly improves muscle food quality by inhibiting ice crystal growth, blunting enzyme activity, causing microbial electroporation, and generating ozone. SC technology utilizes low temperatures to form an ice crystal shell, effectively inhibiting the reproduction of microorganisms and passivating the activity of enzymes, thereby extending the shelf life. The combination of the two, through the dual inhibition of bacteria and enzymes and the regulation of ice crystals, can build an excellent preservation system to bring a better preservation effect for muscle foods. Future research should prioritize safety issues, equipment cost, and process optimization while exploring innovative applications. This will provide theoretical and technical support for the progress of muscle food preservation technology.