# Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement

## TL;DR

This study shows that high-voltage electrostatic fields can replace phosphates in pork batter to improve emulsification and moisture retention.

## Contribution

The study introduces high-voltage electrostatic fields as a non-chemical alternative to phosphates in meat emulsification.

## Key findings

- HVEF at −150 kV/m improved emulsifying activity index significantly compared to phosphate and 0 kV/m groups.
- HVEF at −90 kV/m retained more moisture and showed better structural stability than phosphate and 0 kV/m groups.
- SEM images showed denser structures in −90 kV/m HVEF group, similar to phosphate-treated samples.

## Abstract

Phosphates are traditionally employed to improve emulsification and texture in meat products. In response to growing consumer demand for healthier, non-chemical alternatives, this study explored the potential of a non-thermal processing technology—high-voltage electrostatic field (HVEF)—to improve emulsification properties while preserving protein structures. Specifically, the objective was to evaluate the effects of HVEF treatment on the quality of phosphate-free emulsified pork batter.

Fresh ham was cut and randomly allocated into four groups, including conventional refrigerator with 0.15% phosphate, phosphate (1) and phosphate-free without HVEF (0 kV/m) (2), and HVEF group, phosphate-free with low and high voltage −90 kV/m (3) and −150 kV/m (4) for 24 hours. Making the pork batter and analyzing the emulsifying activity index, emulsifying stability index, total expressible fluid and scanning electron microscope (SEM).

The results showed that the −150 kV/m HVEF group exhibited a significantly higher emulsifying activity index than Phosphate and 0 kV/m group (p<0.05), enhancing emulsification. After processing, the −90 kV/m HVEF group retained more moisture than phosphate and 0 kV/m groups (p<0.05). For total exudate loss (TEF) and fat loss, −150 kV/m group exhibited the highest TEF and fat loss, whereas the −90 kV/m group had lower TEF than 0 kV/m group, suggesting −90 kV/m HVEF improves emulsion stability. SEM revealed denser and smoother structures in phosphate and −90 kV/m groups.

−90 kV/m HVEF enhances water retention and structural stability in emulsified pork batter, offering a viable phosphate alternative for high-quality meat products.