The effects of freezing under a high-voltage electrostatic field on ice crystals formation, physicochemical indices, and bacterial communities of shrimp (Solenocera melantho)

A high-voltage electrostatic field (HVEF) can affect the formation of ice crystals and improve food quality by inhibiting the growth of some bacteria. In this study, different intensities of HVEF were used to assist in the shrimp (Solenocera melantho) freezing process, and the effects of the HVEF were explored using the ice crystal structure, physicochemical indexes, and bacterial communities. The results showed that the HVEF effectively improved the freezing quality of S. melantho. The freezing speed was improved, especially in the zone of maximum crystallization. Small and uniform ice crystals were generated at 15 kV/m and 20 kV/m. The texture of the shrimp muscle improved, and the degeneration of myofibrillar protein isolates decreased. Blackening of the shrimp head and polyphenol oxidase activity were inhibited. High-throughput sequencing analysis showed that the bacterial community structure changed significantly at 15 and 20 kV/m, which was lower than that in the other groups. The HVEF exerted an inhibitory effect on most bacteria, and this effect was related to the intensity of the HVEF. Based on these results and energy consumption considerations, the HVEF at 15 kV/m is more suitable for the auxiliary freezing of S. melantho.