Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2023-05-20 DOI:10.1007/s11947-023-03121-1

Sunlong Gan, Min Zhang, Qiyong Jiang

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Abstract

To better investigate the effect of magnetic field assisted immersion freezing on WHC (water holding quality) of pork and compare it with the effect of air freezing and immersion freezing, different magnetic field intensity-assisted immersion freezing methods were used in this experiment. The static magnetic field intensity ranged from 0 ~ 10 mT, and the magnetic field intensity gradient was increased in each group. The results demonstrated the freezing rate, water distribution, WHC, and myofibrillar arprotein content. The fresh-keeping effect of 6 mT on meat quality was the most significant among the several treatment groups, and the thawing loss was 44.96% lower than that of the 0 mT. At the same time, the 6 mT group also helped to control pH, cooking loss, centrifugal loss, freezing rate, protein oxidation, and water distribution. The experimental results showed that the novel freezing method could improve the quality of pork, but the specific effect of magnetic field intensity did not become more significant with the increase of magnetic field intensity.

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猪肉冷冻与品质改良:磁场辅助浸泡冷冻的效果

为了更好地研究磁场辅助浸泡冷冻对猪肉 WHC（持水质量）的影响，并将其与空气冷冻和浸泡冷冻的影响进行比较，本实验采用了不同磁场强度辅助浸泡冷冻方法。静态磁场强度范围为 0 ~ 10 mT，各组的磁场强度梯度均有所增加。结果显示了冷冻速率、水分分布、WHC 和肌纤维 arprotein 含量。在几个处理组中，6 mT 对肉质的保鲜效果最显著，解冻损失比 0 mT 低 44.96%。同时，6 mT 组还有助于控制 pH 值、蒸煮损失、离心损失、冷冻速率、蛋白质氧化和水分分布。实验结果表明，新型冷冻方法可以提高猪肉的质量，但磁场强度的特定效应并没有随着磁场强度的增加而变得更加显著。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.