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Effect of weak magnetic field on the water-holding properties,texture,and volatile compounds of pork and beef during frozen storage

引用

Food Bioscience 2023年第3期53卷 2711-2720页

作者： Fan Liu Na Yang Lingtao Zhang Yamei Jin Zhengyu Jin Xueming Xu State Key Laboratory of Food Science and Resources Jiangnan UniversityWuxi214122China School of Food Science and Technology Jiangnan UniversityWuxi214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi214122China

The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food *** study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and *** results showed that the freezing point of beef stored under the magnetic field was-1.7℃,which was 0.5℃ lower than that of conventional frozen(CF)groups,and the phase transition times of pork and beef were reduced by 55.56%and 50.00%,*** magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of ***,the evaporation and redistribution of water was inhibited by MF,as indicated by the magnetic resonance imaging *** magnetic field also effectively moderated the hardening in texture,odor deterioration and color change of frozen pork and *** accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic *** present study would provide a scientific reference for the application of weak magnetic field in meat preservation.

关键词： Magnetic field Frozen prok Frozen beef Water-holding capacity sensory qualities

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