Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat

Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat

Pulsed electric field (PEF), a novel non-thermal processing technology, shows great potential in meat processing by regulating macromolecule metabolism and food quality. This study examined the effects of PEF pretreatment at varying electric field strengths (1, 2, and 3 kV/cm) and durations (30, 60,...

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Bibliographic Details
Main Authors: Ning Zhang, Zihang Shi, Yangyang Hu, Yangying Sun, Changyu Zhou, Qiang Xia, Jun He, Hongbing Yan, Hui Yu, Daodong Pan
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
pulsed electric field
air-dried duck
texture profile
flavor profile
protein hydrolysis
Online Access:https://www.mdpi.com/2304-8158/14/11/1891
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