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, 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 (<i>p</i> < 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.