Abstract:This paper studied the effects of different intensities of spatial electric field on the freshness and lipid of Solenocerɑ crɑssicornis in micro-frozen storage. Total volatile basic nitrogen（TVB-N）content,juice loss rate,fat content,free fatty acid（FFA）content,peroxide value（POV）,and thiobarbituric acid reactive substance（TBARS）content were used as evaluation index,and the changes of freshness and lipid were detected by a space electric field device with no electric field（control group DY1）,an electric field of 2 kV/m-50 Hz（experimental group DY2）and 3 kV/m-50 Hz（experimental group DY3）at-4 ℃for 28 d.The correlation between freshness and lipid characteristics was analyzed. After 28 d of storage,the TVB-N of DY3 group increased to 31.79 mg/100 g,which was 7.28 mg/100 g and 9.93 mg/100 g higher than that of DY1 and DY2 groups,respectively.The control group had a juice loss rate of 9.37%,which was 1.43% and 1.79% higher than that of experimental groups,respectively,a decrease of fat content to 0.45 g/100 g,which was 0.04 g/100 g and 0.05 g/100 g less,respectively,a rise of FFA content to 4.87%,which was 0.22% and 0.35% higher,respectively,an increase of POV to 6.72 g/100 g,which was 0.44 g/100 g and 0.68 g/100 g higher,respectively,and an increase of TBARS content to 0.88 meq/kg,which was 0.12 meq/kg and 0.17 meq/kg higher,respectively.In conclusion,electric field effectively maintained the freshness and lipid quality of S.crɑssicornis in micro-frozen storage,and the electric field of 3 kV/m-50 Hz had a better preservation effect.