Utilization of high-voltage electrostatic field to replace phosphate usage in Taiwanese-style pork meatballs (kung-wan)

• HVEF treatment improves the quality of phosphate-free emulsified meat products. • -90 kV/m HVEF treatment exhibited the highest hardness and fracturability in texture profile analysis. • Removal of phosphates negatively impacts the texture and sensory quality of meatballs. • -90 kV/m HVEF treatment demonstrates potential as a phosphate substitute in emulsified meat products. • HVEF enhances the emulsifying activity of pork, contributing to better product stability. Phosphates are usually used in processed meat products, primarily to enhance the binding of meat and water and improve product stability. However, excessive intake of phosphates poses health concerns. With the rising consumer awareness of health and the expanding trend of clean labeling, reducing the use of phosphates in meat products is important. High-voltage electrostatic field (HVEF), an innovative non-thermal processing technology, potentially maintains protein structures by preventing denaturation. This study aimed to investigate the effects of HVEF treatment on the quality of phosphate-free emulsified meatball products. Fresh ham was cut and randomly assigned to a conventional refrigerator (Refrigerator) or HVEF refrigerator (-90 kV/m and -150 kV/m) for 24 hours. The treated meat was processed into pork batter and subsequently into Taiwanese-style meatballs (kung-wan), categorized into four groups: (1) phosphate-containing (0.15% phosphate); (2) phosphate-free without HVEF (0 kV/m), (3) phosphate-free with -90 kV/m HVEF treatment; and (4) phosphate-free with -150 kV/m HVEF treatment. The results showed that -150 kV/m and 0 kV/m groups exhibited significantly lower pH values (P < 0.05). The -90 kV/m group had significantly lower lightness (L*) and higher redness (a*), also exhibited the highest hardness and fracturability in texture analysis, receiving the highest scores for appearance, fracturability, hardness, juiciness, and overall acceptability in sensory evaluation. In conclusion, removing phosphates significantly reduced the texture profile and sensory evaluation in the 0 kV/m group, however, -90 kV/m HVEF treatment effectively improved the quality of phosphate-free meatballs, demonstrating its potential as a viable alternative to phosphates in emulsified meat products.