Effect of Pulsed Electric Field Treatment on N-Hydroxyacetylneuraminic Acid Content and Eating Quality of Pork

This study investigated how to reduce the content of N-hydroxyacetylneuraminic acid (Neu5Gc) in pork. By using Neu5Gc standard solution, porcine submandibular gland mucin (PSM) solution, meat pieces and minced meat as experimental subjects, and high performance liquid chromatography with fluorescence detection (HPLC-FLD) for quantitative analysis, the effect of pulsed electric field (PEF) treatment (with 50 cycles of electric shock at 1–4 kV/cm) on the content of total and free Neu5Gc and eating quality attributes (pH, color difference and texture quality) in pork was explored. The results showed that the content of free Neu5Gc in Neu5Gc standard solution showed a decreasing trend as PEF intensity increased, and significantly decreased at PEF intensity of 3 and 4 kV/cm (P < 0.05). The contents of total, free and bound Neu5Gc in PSM solution also decreased significantly (P < 0.05) with increasing intensity of PEF. The contents of total and bound Neu5Gc in meat pieces showed a decreasing trend while the content of free Neu5Gc increased, and the contents of total and bound Neu5Gc were significantly lower than those in the control group at 4 kV/cm (P < 0.05). The contents of total and bound Neu5Gc in minced meat showed a decreasing trend, and were significantly lower in all treatment groups than in the control group (P < 0.05). Compared with the control group, there was a significant difference (P < 0.05) in the pH of meat pieces treated at PEF intensity of 2 and 4 kV/cm. The brightness L* value of meat pieces and minced meat first increased and then decreased, reaching a maximum level at 3 kV/cm. The chewiness and elasticity of PEF-treated meat pieces were significantly lower than those of the control group (P < 0.05). The hardness and chewiness of minced meat tended to decrease, but there was no significant change in the elasticity (P > 0.05). Therefore, PEF can effectively reduce the content of Neu5Gc in pork and the chewiness and elasticity of pork pieces, but it also shows an adverse effect on the pH and color of pork.