Improving emulsifying properties by high-voltage Electrostatic field in emulsified pork batter as phosphate-replacement.

Abstract

Objective: Phosphates are traditionally used to enhance 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.

Methods: Fresh ham was cut and randomly assigned 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).

Results: The results showed that the -150 kV/m HVEF group exhibited a significantly higher emulsifying activity index (EAI) 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. Scanning electron microscopy (SEM) revealed denser and smoother structures in Phosphate and -90 kV/m groups.

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