Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as...

Phosphates are traditionally employed to improve emulsification and texture in meat products. In response to growing consumer demand for healthier, non-chemical alternatives, this study explored the potential of a non-thermal processing technology-high-voltage electrostatic field (HVEF)-to improve emulsification properties while preserving protein structures. Specifically, the objective was to evaluate the effects of HVEF treatment on the quality of phosphate-free emulsified pork batter.

Fresh ham was cut and randomly allocated into four groups, including conventional refrigerator with 0.15% phosphate, phosphate (1) and phosphate-free without HVEF (0 kV/m) (2), and HVEF group, phosphate-free with low and high voltage -90 kV/m (3) and -150 kV/m (4) for 24 hours. Making the pork batter and analyzing the emulsifying activity index, emulsifying stability index, total expressible fluid and scanning electron microscope (SEM).

The results showed that the -150 kV/m HVEF group exhibited a significantly higher emulsifying activity index than Phosphate and 0 kV/m group (p<0.05), enhancing emulsification. After processing, the -90 kV/m HVEF group retained more moisture than phosphate and 0 kV/m groups (p<0.05). For total exudate loss (TEF) and fat loss, -150 kV/m group exhibited the highest TEF and fat loss, whereas the -90 kV/m group had lower TEF than 0 kV/m group, suggesting -90 kV/m HVEF improves emulsion stability. SEM revealed denser and smoother structures in phosphate and -90 kV/m groups.

-90 kV/m HVEF enhances water retention and structural stability in emulsified pork batter, offering a viable phosphate alternative for high-quality meat products.