摘要
超冰温可以使猪肉不发生冻害,但维持超冰温状态是困难的.本文提出了一种创新的静态磁场辅助超冰温(Static Magnetic Field Extended Supercooling,SMF-ES)方法来保持猪肉的非冷冻状态.研究了SMF-ES(-3.5 ℃+SMF)与冷藏(4 ℃)、微冻(-3.5℃)和冷冻(-18℃)处理对猪肉品质和保水性的影响.结果表明,8 mT的静磁场强度可有效将猪肉在-3.5 ℃下无冰核保存12 d,防止了猪肉在超冰温-3.5 ℃下发生冻害.与冷藏、微冻和冷冻处理相比,SMF-ES组中猪肉的汁液损失率分别降低了21.10％、59.81％及30.64％,且SMF-ES组中猪肉的色泽、嫩度、离心损失、肌原纤维蛋白溶解度和表面疏水性指标是最优的.与冷藏处理和微冻处理相比,SMF-ES处理组的pH、脂质氧化程度和菌落总数在贮藏期变化最为缓慢.综上,SMF-ES处理组的猪肉整体可接受性最佳,表明磁场辅助超冰温处理有效地维持了冰鲜猪肉的品质和保水性.
Abstract
Supercooling can preserve pork without freezing damage.However,maintaining a supercooled state was difficult.An innovative static magnetic field extended supercooling(SMF-ES)method was proposed to maintain the non-frozen state of pork.Effects of SMF-ES(-3.5 ℃+SMF)compared with refrigerated(4 ℃),slight-frozen(-3.5 ℃)and frozen(-18℃)treatments on pork quality and water-holding capacity were investigated.Results showed that an 8 mT static magnetic field successfully preserved pork at-3.5 ℃ without ice nucleation for 12 d,which prevented freezing damage to pork.Compared with the refrigerated,slow-frozen,and frozen treatments,the drip loss of SMF-ES decreased by 21.10％,59.81％and 30.64％,respectively.The color,tenderness,centrifugation loss,myofibrillar protein solubility,and surface hydrophobicity of pork in the SMF-ES group were better than those in the refrigerated,slow-frozen,and frozen treatments.In addition,the SMF-ES group was superior to the refrigerated and slow-frozen groups in terms of pH,lipid oxidation degree,and aerobic plate count.In conclusion,the overall acceptability of pork after SMF-ES treatment was the best,indicating that SMF-ES treatment could effectively maintain the quality and water-holding capacity of chilled pork.
维普
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