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Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and
Qing Guo1, Min Zhang2, Bhesh Bhandari3
1State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Abstract:
This study investigated the effects of ultrasound (US, 300 W, 20 kHz, 20 min) and electrostatic field (EF, 3.5 kV/cm, 60 min) combined with ε-polylysine (PL, 0.5%, w/w) on the quality of ready-to-eat pork jelly (Shuijingyaorou, SJYR) during 40-day storage at 4 °C. Physicochemical properties such as lipid oxidation, total plate count, texture, flavor, and moisture distribution were evaluated. The results showed that the combined treatment (US + EF + ε-polylysine) exhibited the strongest preservation effect for SJYR, significantly inhibiting lipid oxidation, protein degradation, pH increase, and microbial growth, meanwhile maintaining texture and flavor of SJYR, resulting in the shelf-life extended approximately 10 days compared with the blank control group. Furthermore, four convolutional neural network (CNN) models including Xception, ResNet-50, MobileNet, and GhostNet were developed for SJYR freshness classification. Xception model achieved the highest test accuracy (83.05% mean precision), while GhostNet model showed promising accuracy (77.48%) with lower computational cost, making it suitable for mobile applications. This study provides a feasible strategy for improving SJYR shelf-life and rapid freshness identification.
