Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan
Keywords:pulsed electric fields, meat quality, tenderness, microbial inactivation
AbstractNew and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. One of the new technologies was pulsed electric fields technology. However, the successful application of this technology was in the liquid food substances like fruit juice and milk. Recently, an attempt have been tried to use the pulsed electric fields for semi solid and solid material like meat and meat products. Application of pulsed electric fields in the meat sector could improve the quality of meat, for example the meat tenderness, water holding capacity and microbial count of meat. This paper outlines principles and application range of this technology which have shown potential benefit for improving meat quality.
Arroyo, C., D. Lascorz, L. O'Dowd, F. Noci, J. Arimi, and J. G. Lyng., 2015. Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle. Meat Science 99:52â€“59.
Barsotti L, E. Dumay, T. H. Mu, M. D. Fernandez-Diaz and J. C. Cheftel. 2002. Effects of high voltage electric pulses on protein-based food constituents and structures. Trends Food Sci. Technol., 12:136-144.
Bekhit, A. E. D., R.. van de Ven, V. Suwandy, F. Fahri, and D. L. Hopkins. 2014. Effect of pulsed electric field treatment on coldboned muscles on different potential tenderness. Food and Bioprocess Technology, 7:3136â€“ 3146.
Bekhit, A. E. D. A., V. Suwandy, A. Carne, R. van de Ven, and D. L. Hopkins. 2016. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides. Meat Science, 111:139â€“146.
Castro, A.J, G.V. Barbosa-CÃ¡novas and B.G. Swanson. 1993. Microbial inactivation of foods by pulsed electric fields. J Food Proc Pr 17:47-73.
Castro, A J, B. G. Swanson, G. V. Barbosa-Canovas and A. K. Dunker. 2001. Pulsed electric field denaturation of bovine alkaline phosphatase. In BarbosaCanovas G V and Zhang Q H, eds, Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications, Technomic Pub. Co., Lancaster (PA), USA. 83-103.
Castro, A J, B. G. Swanson, G. V. Barbosa-Canovas and Q. H.
Zhang. 2001. Pulsed electric field modification of milk alkaline phosphatase activity. In BarbosaCanovas G V and Zhang Q H, eds, Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications, Technomic Pub. Co., Lancaster (PA), USA.
Devine, C. E., S. R. Payne, B.M. .Peachey, T. E. Lowe, Ingram, and C. J. Cook, 2002. High and low rigor temperature effects on sheep meat tenderness and ageing. Meat Science, 60:141â€“146.
Elez-Martinez, P., A. Sobrino-Lopez, R.
Soliva-Fortuny, and O. MartinBelloso. 2012. Pulsed electric field processing of fluid foods. In B. K. T. P. J. Cullen, & Vasilis Valdramidis (Eds.), Novel Thermal and Non-Thermal
Technologies for Fluid Foods. London, UK: Elsevier
Faridnia, F., Q. L. Ma, P. J. Bremer, D. J. Burritt, N. Hamid, and I. Oey. 2015. Effect of freezing as pretreatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science & Emerging
Technologies, 29: 31â€“40.
Gauri M. 2009. Non-thermal food processing with pulsed electric field technology. Food safety series. [Maret 2009].
Griffiths, M.W. and M. WalklingRibeiro. 2014. Chapter 7 â€” Pulsed electric field processing of liquid foods and beverages. In D.
-W. Sun (Ed.), Emerging technologies for food processing (pp. 115â€“145) (2nd ed.). San Diego: Academic Press.
Han, J., J. D. Morton, A. E. D. Bekhit, and J. R. Sedcole. 2009. Pre-rigor infusion with kiwifruit juice improves lamb tenderness. Meat Science, 82 (3):324â€“330.
Hariono, B. 2012. Pengembangan Sistem Pasteurisasi Berbasis Kombinasi Ultraviolet (UV) dan Medan Pulsa Listrik Tegangan Tinggi (HPEF) untuk Susu Kambing. Disertasi Sekolah Pascasarjana IPB. Bogor.
Marino, R., M. Albenzio, A. D. Malva, A. Santillo, P. Loizzo, and A. Sevi. 2013. Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Science, 95:281â€“287.
Muchtadi, T.R. dan F. Ayustaningwarno,
Teknologi Proses Pengolahan Pangan Cetakan Keempat. Penerbit Alfabeta. Bandung.
Muchtadi, T.R. dan Sugiyono, 2014. Prinsip Proses & Teknologi Pangan. Penerbit Alfabeta. Bandung.
Muslim, C., L. C. Hawa, dan B. D. Argo, 2013. Pasteurisasi Non-Termal Pada Susu Sapi Segar untuk
Inaktivasi Bakteri Staphylococcus aureus Berbasis Pulse Electric Field (PEF). Jurnal Keteknikan Pertanian Tropis dan Biosistem, 1 (1): 35-49.
O'Dowd, L. P., J. M. Arimi, F. Noci, D. A. Cronin, and J. G. Lyng. 2013. An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. Meat Science, 93(2):303â€“ 309.
Schafer, A., K. Rosenvold, P. P. Purslow, H. J. Andersen, and P. Henckel. 2002. Physiological and structural events post mortem of importance for drip loss in pork. Meat Science, 61:355â€“366.
Sun, X., K. J. Chen, E. P. Berg, D. J. Newman, C. A. Schwartz, and W. L. Keller. 2014. Prediction of troponin-T degradation using color image texture features in 10 d aged beef longissimus steaks. Meat Science, 96:837â€“842.
Suwandy, V., A. Carne, R. van de Ven, A. E. D. A. Bekhit, and D. L. Hopkins. 2015a. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus. Meat
Suwandy, V., A. Carne, R. van de Ven, A. E. D. A. Bekhit, and D. L. Hopkins. 2015b. Effect of pulsed electric field treatment on hotboned muscles of different potential tenderness. Meat Science, 105:25â€“31.
TÃ¶pfl, S. 2006. Pulsed electric fields (PEF) for permeabilization of cell membranes in food and bioprocessing: Applications, process and equipment design and cost analysis. (PhD thesis) Germany: UniversitÃ¤t Berlin.
Troy, D.J., K. S. Ojha, J. P. Kerry and B. K. Tiwari. 2016. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview. Meat Science 120:2â€“9. [USFDA] United State Food Drug
Administration., 2000. Kinetics of microbial inactivation for alternative food processing technologies pulsed electric fields. Center for food safety and applied nutrition.
Vega-Mercado, H, U.R. Pothakamury,
F.J. Chang, G.V. BarbosaCÃ¡novas, and B.G. Swanson.
Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles. J Food Res Int 29:117121.
Wiklund, E., J. M. Stevenson-Barry, S. J. Duncan, and R. P. Littlejohn. 2001. Electrical stimulation of red deer (Cervus elaphus) carcasses â€” Effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity. Meat Science, 59 (2): 211â€“220.
Wu, L., W. Zhao, R. Yang and W. Yan, 2015. Pulsed electric field (PEF)induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system. Food Chemistry 175:115â€“ 120.
Zeuthen, P. and L. Bogh-Sorensen, 2003. Food Preservation Techniques. CRC Press. Boca Raton, USA.
Zimmermann U. 1986. Electrical breakdown, electropermeabilization and electrofusion. Rev Physiol Biochem Pharmacol., 105:175256.
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).