Abstract
Freezing extends sheep liver shelf life but compromises quality via ice crystals, an issue exacerbated by its honeycomb microstructure. While low-voltage electrostatic field (LVEF) freezing refines ice crystals and Allium mongolicum Regel (AMR) juice offers polyphenol-based cryoprotection, their synergy is unreported. This study aimed to evaluate the synergistic effect of combining LVEF with AMR juice treatment, assessing its impact on the quality and protein stability of cooked sheep liver during 30 days of frozen storage at -20 °C. Results showed a 35.71 % shorter thawing time, improved water-holding capacity, and preserved protein structure, indicated by the highest α-helix content and the lowest carbonyl content, alongside suppressed microbial growth, lipid oxidation (TBARS), and total volatile base nitrogen (TVB-N) accumulation (P < 0.05). These findings demonstrate that the LVEF-AMR synergy offers a novel natural strategy for advancing non-thermal food preservation and enhancing the high-value utilization of sheep by-products.