肉类研究2024，Vol.38Issue(5)：44-51,8.DOI:10.7506/rlyj1001-8123-20240403-068
静磁场辅助冷冻对牛肉品质的影响
Effect of Static Magnetic Field-Assisted Freezing on Beef Quality
摘要
Abstract
To investigate the effect of static magnetic field-assisted freezing(SMAF)on beef quality,quality traits of beef Longissimus dorsi muscle frozen at-18℃and different magnetic field intensities(0,2,4,6,8 and 10 mT)were comparatively analyzed.The results showed that compared with the control group,SMAF-6,8,and 10 treatments significantly shortened the phase transition time by 15%,25%,and 6.7%,respectively(P<0.05).SMAF treatment effectively improved the water-holding capacity(WHC)of beef(thawing loss,cooking loss and centrifugal loss),and reduced the color difference(ΔE value)(P<0.05),but had no significant effect on the pH or thiobarbituric acid reactive substance value(P>0.05).In addition,the results of shear force and myofibrillar fragmentation index(MFI)were consistent,indicating that SMAF treatment maintained the shear force of beef.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)showed that SMAF treatment could reduce the decrease in protein content of meat after freezing and thawing.In summary,freezing under appropriate static magnetic field intensity(8 mT)can save time,improve the WHC of muscles,reduce the protein loss,and thus improve beef quality.关键词
静磁场/牛肉/冷冻/相变时间/肌原纤维小片化指数Key words
static magnetic field/beef/freezing/phase transition time/myofibrillar fragmentation index分类
轻工纺织引用本文复制引用
王文欣,关文强,何兴兴,宋玉,林珩迅..静磁场辅助冷冻对牛肉品质的影响[J].肉类研究,2024,38(5):44-51,8.基金项目
天津市生猪产业技术体系创新项目(ITTPRS202111) （ITTPRS202111）
