冻融交变电场对牛肉品质的影响

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2023-09-01 DOI:10.1016/j.foodchem.2023.135987

Guangyu Wu , Chuan Yang , Heather L. Bruce , Bimol C. Roy , Xia Li , Chunhui Zhang

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引用次数: 3

摘要

采用交变电场(AEF)技术对0、1、3、5、7 d的牛肉进行冻融老化(FA)试验。测定了含AEF (AEF + FA)或不含AEF (FA)冻融老化牛肉的颜色、脂质氧化、清洗损失、蒸煮损失、嫩度和T2松弛时间，并与仅老化(OA)对照进行了比较。FA增加了吹扫损失、蒸煮损失、剪切力值和脂质氧化(P <0.05)，但与AEF + FA处理相比降低了a*值。它还加剧了肌纤维之间的间隙，并促进了固定水向自由水的转化。AEF通过减少清洗损失、烹饪损失、增加肉的嫩度、保持牛排在老化前冷冻时的颜色和脂质氧化来保持肉的品质。这很可能是由于与单独的FA相比，AEF增加了冻结和解冻的速度，并且减少了肌纤维之间的空间。

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Effects of alternating electric field during freezing and thawing on beef quality

Alternating electric field (AEF) technology was used during freezing-thawing-aging (FA) of beef aged for 0, 1, 3, 5 and 7 days. Color, lipid oxidation, purge loss, cooking loss, tenderness, and T₂ relaxation time were determined for frozen-thawed-aged beef with AEF (AEF + FA) or without AEF (FA) and compared to aged only (OA) controls. FA increased purge loss, cooking loss, shear force values and lipid oxidation (P < 0.05) but decreased a* values compared with AEF + FA treatment. It also exacerbated the spaces between muscle fibers and contributed to the transformation of immobile water to free water. AEF served to maintain meat quality by reducing purge loss, cooking loss and increasing meat tenderness and maintaining color and lipid oxidation only in steak that was frozen before aging. This most likely occurred due to AEF increasing the speed of freezing and thawing and by reducing the space between muscle fibers compared to FA alone.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.