Study on the Influence of Magnetic Field and Other Preservation Techniques on the Quality of Food Ingredients
Magnetic fields have received widespread attention as an emerging mild preservation technology.In this paper,the effects of constant magnetic field preservation(-3℃),refrigerated preservation(4℃),frozen preservation(-18℃),and ice temperature preservation(-3℃)on the quality of four ingredients,namely beef tenderloin,pork ten-derloin,salmon,and tuna,on the loss of juices,color difference,volatile salt base nitrogen(TVB-N),free glutamic acid,and texture after 10 days of storage were investigated.The results of the study showed that the quality of the meats was better under magnetic field preservation,with the juice loss rate of beef being 0.6%,color difference being 0.15,and the growth rate of volatile salt base nitrogen(TVB-N)of tuna being 1.43%,which were significantly lower than that of the other groups.
magnetic fieldsrefrigerationice temperaturefreezingpreservation
万方数据
维普
