Effects of Electric Field Assisted Controlled Freezing Point Storage and Supercooling Storage on the Quality of Fresh Beef
To study the effect of electric field-assisted controlled freezing point storage and supercooling storage on the quality of fresh beef,silverside muscle was used as the test material,to analysis changes in pH value,color,total number of colonies,TVB-N content,TBARS content,cooking loss,texture,T2 relaxation time and volatile odor of beef storage on days 0,7,14,21,28,and 35 under electric field(equipment output voltage 3 300-4 000 V,current 0.04 A)assisted controlled freezing point(-1 ℃)and supercooling(-3 ℃),and non-electric field storage(control group).The results showed that after 35 days of storage,the pH value of the-1 ℃+electric field group was 5.84,the TBARS value was 0.55 mg MDA/kg,and the cooking loss was 31.84％,significantly lower than the 5.97,0.60 mg MDA/kg,and 36.19％of the-1 ℃ group(P＜0.05).The a*value of the-1 ℃+electric field group was 10.22,significantly higher than that of the-3 ℃ group(7.83)and the-3 ℃+electric field group(9.63).When stored for 21 days,the total bacterial count of the-1 ℃+electric field and-3 ℃+elecrtic field groups were 4.87 lg(CFU/g)and 5.04 lg(CFU/g),respectively,and the TVB-N content was 10.03 mg/100 g and 10.15 mg/100 g,significantly lower than their respective control groups of 5.36 lg(CFU/g)and 5.43 lg(CFU/g),and 10.85 mg/100 g and 10.50 mg/100 g(P＜0.05).Similarly,on the 28th day of storage,P21(86.93)in the-1℃+electric field group and P21(89.69)in the-3 ℃+electric field group were significantly higher than 84.94 and 86.87 in their respective control groups(P＜0.05).The hardness of the 3℃+electric field group was 84.95 kg after storage for 35 days,significantly higher than that of the-3 ℃ group(77.71 kg,P＜0.05).At the same storage time point,there was no significant difference in various quality indicators between the controlled freezing point storage group and the supercooling storage group(P＞0.05).Compared with the control group,the beef color,elasticity,cohesion,chewiness and recovery were not significantly different in the electric field treatment group(P＞0.05).Therefore,electric field assisted controlled freezing point storage and supercooling storage can effectively improve the quality and freshness of beef,and delay the deterioration of quality.
electric fieldcontrolled freezing point temperaturesupercoolingbeefquality
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