Stress Response of Plants, Metabolite Production due to Pulsed Electric Fields

Balasa, Ana

doi:10.1007/978-3-319-26779-1_184-1

Cited by 4 publications

(1 citation statement)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although in the past 50 years several mechanisms about pore formation have been supposed [ 8 , 9 , 10 ], recent advancements in the field highlighted that the main mechanism of electroporation involves the development of aqueous pores in the lipid bilayer of the cell membrane, along with variations to individual membrane lipids and proteins, as suggested by Kotnik et al [ 11 ]. In more detail, the same authors reported that pulsed electric fields trigger peroxidation to the membrane lipids, which causes deformations at the level of the lipid tails, thus increasing the permeability of the bilayer to water, ions, and other small molecules [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat

Baldi

D’Elia

Soglia

et al. 2021

Foods

View full text Add to dashboard Cite

Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as the number of pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1.20 kV/cm). Results indicated that PEF does not exert any effect on meat pH and just slightly affects lightness and yellowness. Low-intensity PEF treatments improved the water holding capacity of chicken meat by significantly (p < 0.001) reducing drip loss up to 28.5% during 4 days of refrigerated storage, without damaging proteins’ integrity and functionality. Moreover, from the analysis of the process parameters, it has been possible to highlight that increasing the number of pulses is more effective in reducing meat drip loss rather than doubling the electric field strengths. From an industrial point of view, the results of this explorative study suggested the potential of PEF to reduce the undesired liquid inside the package, thus improving consumer acceptance.

show abstract