摘要
磁场作为一种新兴的温和型保鲜技术,受到广泛的关注.本文针对牛里脊肉、猪里脊肉、三文鱼、金枪鱼4种食材,研究了恒稳磁场保鲜(-3℃)、冷藏保鲜(4℃)、冷冻保鲜(-18℃)、冰温保鲜(-3℃)等技术对其储藏10天后的汁液流失率、色差、挥发性盐基氮(TVB-N)、游离谷氨酸、质构等品质的影响.研究结果表明,磁场保鲜下各肉类的的品质较好,其中牛肉的汁液流失率为 0.6%,色差为 0.15,金枪鱼挥发性盐基氮增长率为 1.43%,均显著低于其它组别.
Abstract
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.
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