Carp is one of the commercial freshwater fish and requires good preservation to maintain the quality of the meat. The non-thermal food preservation method that is still being developed is by using a high voltage electric shock or often called Pulse Electric Field (PEF). The research on the treatment of electric shock using PEF on carp meat has been done. This study aimed to measure the effect of high voltage electric shock on the quality of the carp fish meat. Fresh carp meat fillets were given exposure to electric shock (30 kV, 60 kV, and 90 kV; frequency 50 Hz; pulse width 0.4 s; 600 pulses) when compared with untreated as a control. The data of log total plate count (TPC) and other quality attributes were analyzed by ANOVA and advanced test with Honesly Significance Different (HSD), while non-parametric data were analyzed using Kruskal-Wallis and Mann-Whitney test. The result showed that in untreated meat fish, the log of TPC is higher than threated meat and significantly dif...

中文翻译：

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高压电击对鲤鱼肉品质特性的影响

鲤鱼是商业淡水鱼之一，需要良好的保存以保持肉的质量。仍在开发的非热食品保鲜方法是使用高压电击或通常称为脉冲电场（PEF）。PEF对鲤鱼肉进行电击治疗的研究已经完成。这项研究旨在测量高压电击对鲤鱼鱼肉品质的影响。与未处理的对照组相比，将新鲜鲤鱼鱼片暴露于电击（30 kV，60 kV和90 kV；频率50 Hz；脉冲宽度0.4 s； 600脉冲）下。通过ANOVA分析对数总板数（TPC）和其他质量属性的数据，并使用Honesly显着性差异（HSD）进行高级测试，非参数数据则使用Kruskal-Wallis和Mann-Whitney检验进行分析。结果表明，在未经处理的肉鱼中，TPC的对数高于受威胁的肉，并且显着不同。