Effect of High-Voltage Electrostatic Field-Assisted Curing on the Quality of Fermented Niuganba

This study investigated the effects of High Voltage Electric Field (HVEF)-assisted curing on the quality characteristics of fermented Niuganba. The results demonstrated that compared with conventional refrigerator curing, HVEF-assisted cured beef exhibited faster decreases in pH value, water activity, and product yield during the fermentation process. Both TBARS and TVB-N values maintained significantly lower levels (P < 0.05). After fermentation, the hardness and chewiness showed significant reductions (P < 0.05), while redness (a* value) increased remarkably (P < 0.05). The comprehensive sensory evaluation score was significantly improved (P < 0.05), accompanied by a notable increase in free amino acid content (P < 0.05). E-nose analysis effectively distinguished flavor differences between curing methods, with HVEF-treated samples showing enhanced response values in sensors detecting inorganic/organic sulfides, alcohols, aldehydes, and ketones. These findings collectively indicate that HVEF-assisted curing can effectively improve color attributes, texture, and flavor characteristics of fermented Niuganba while enhancing its nutritional value. This research provides both theoretical foundation and innovative insights for the application of HVEF technology in fermented meat products processing.