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<p>This study investigated the potential of using a high-voltage electrostatic field (HVEF) for preserving aquatic products, focusing on its impact on the safety and quality of packaged bass through numerical simulation. Bass samples were subjected to a high-voltage electrostatic field and stored in polyethylene bags, polystyrene foam boxes, and vacuum packaging bags for 21 days at − 1&#xa0;°C. The migration amounts of dibutyl phthalate (DBP) and di(2-ethylhexyl) phthalate (DEHP) in the packaging materials were tested to assess the food safety of the packaged sea bass. Additionally, key freshness indicators including the pH value, juice loss rate, total volatile basic nitrogen (TVB-N), and total viable count (TVC) of the bass samples were monitored throughout the storage period. Results showed the total migration amount of each packaging material under a high-voltage electrostatic field was lower than the national standard limit (10&#xa0;mg/dm<sup>2</sup>). Moreover, the combination of HVEF and vacuum packaging demonstrated the most effective preservation performance. After 21 days of storage, the TVB-N value of the bass was maintained at 26.85 mg/100 g, and the TVC was 4.82 lg CFU/g, reflecting significant inhibition of protein degradation and microbial growth. These findings demonstrate that HVEF does not compromise packaging material stability and that its synergistic use with vacuum packaging offers the most pronounced preservation benefits.</p>

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Effects of High-Voltage Electrostatic Field with Packaging on Bass Edible Safety and Flesh Quality

  • 期刊论文

  • 发表日期：

    2026年3月19日

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  • Hui Zhang,
  • Wenqiang Wei,
  • Tianjiao Zhang,
  • Shaoyang Jia,
  • Songyi Lin

摘要

This study investigated the potential of using a high-voltage electrostatic field (HVEF) for preserving aquatic products, focusing on its impact on the safety and quality of packaged bass through numerical simulation. Bass samples were subjected to a high-voltage electrostatic field and stored in polyethylene bags, polystyrene foam boxes, and vacuum packaging bags for 21 days at − 1 °C. The migration amounts of dibutyl phthalate (DBP) and di(2-ethylhexyl) phthalate (DEHP) in the packaging materials were tested to assess the food safety of the packaged sea bass. Additionally, key freshness indicators including the pH value, juice loss rate, total volatile basic nitrogen (TVB-N), and total viable count (TVC) of the bass samples were monitored throughout the storage period. Results showed the total migration amount of each packaging material under a high-voltage electrostatic field was lower than the national standard limit (10 mg/dm2). Moreover, the combination of HVEF and vacuum packaging demonstrated the most effective preservation performance. After 21 days of storage, the TVB-N value of the bass was maintained at 26.85 mg/100 g, and the TVC was 4.82 lg CFU/g, reflecting significant inhibition of protein degradation and microbial growth. These findings demonstrate that HVEF does not compromise packaging material stability and that its synergistic use with vacuum packaging offers the most pronounced preservation benefits.