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Volume 14
Issue 11
10.3390/foods14111891
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

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

by
Ning Zhang
1,
Zihang Shi
1,
Yangyang Hu
1,
Yangying Sun
1,
Changyu Zhou
1,
Qiang Xia
1,
Jun He
1,
Hongbing Yan
2,
Hui Yu
3 and
Daodong Pan
1,*
1
College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
2
Hangzhou Dakang Pickled Food Co., Ltd., Hangzhou 311107, China
3
Zhejiang Shanli Foods Co., Ltd., Lishui 323000, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(11), 1891; https://doi.org/10.3390/foods14111891
Submission received: 1 May 2025 / Revised: 20 May 2025 / Accepted: 23 May 2025 / Published: 26 May 2025
(This article belongs to the Special Issue Advanced Technologies and Applications for Processing, Preservation, Quality Monitoring, and Computational Modeling of Agri-Food Products)
Versions Notes

Abstract

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, and 90 s) on the color, texture, moisture distribution, free amino acids, and flavor compounds in air-dried duck meat. PEF pretreatment significantly increased brightness (p < 0.05), while PEF treatment (3 kV/cm, 30 s) improved the textural properties of air-dried duck meat, reducing chewiness and hardness by 65.44% and 59.97%, respectively. It promoted myofibril disruption and vacuolization, reducing water mobility and improving moisture retention. Enhanced endogenous enzyme activity under PEF facilitated protein degradation, boosting total free amino acid content, particularly umami and sweet amino acids (glutamic acid, alanine). PEF pretreatment also elevated key aroma compounds, such as hexanal, methyl caprate, and 4-methyl valerate, improving the flavor profile of air-dried duck meat. This study provides technical support for integrating PEF technology into traditional poultry processing.
Keywords: pulsed electric field; air-dried duck; texture profile; flavor profile; protein hydrolysis pulsed electric field; air-dried duck; texture profile; flavor profile; protein hydrolysis

Share and Cite

MDPI and ACS Style

Zhang, N.; Shi, Z.; Hu, Y.; Sun, Y.; Zhou, C.; Xia, Q.; He, J.; Yan, H.; Yu, H.; Pan, D. Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. Foods 2025, 14, 1891. https://doi.org/10.3390/foods14111891

AMA Style

Zhang N, Shi Z, Hu Y, Sun Y, Zhou C, Xia Q, He J, Yan H, Yu H, Pan D. Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. Foods. 2025; 14(11):1891. https://doi.org/10.3390/foods14111891

Chicago/Turabian Style

Zhang, Ning, Zihang Shi, Yangyang Hu, Yangying Sun, Changyu Zhou, Qiang Xia, Jun He, Hongbing Yan, Hui Yu, and Daodong Pan. 2025. "Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat" Foods 14, no. 11: 1891. https://doi.org/10.3390/foods14111891

APA Style

Zhang, N., Shi, Z., Hu, Y., Sun, Y., Zhou, C., Xia, Q., He, J., Yan, H., Yu, H., & Pan, D. (2025). Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. Foods, 14(11), 1891. https://doi.org/10.3390/foods14111891

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