摘要
以猪肉为研究对象,通过实验研究在4℃贮藏条件下,2 mT静磁场对其贮藏品质的影响。实验表明:外加磁场可以延缓猪肉pH值的升高;抑制猪肉中微生物的生长,减少贮藏过程中TVB-N和生物胺的生成;延缓猪肉结构蛋白质的降解,维持硬度、弹性、咀嚼性、内聚性和回复性,减少质构劣变;可以延缓游离氨基酸的降解,更好维持猪肉的风味,但会轻微加速猪肉的失水。得出了猪肉冷藏期间外加磁场能够更好维持新鲜度的结论。
The effect of 2 mT static magnetic field on pork storage quality under the storage condition of 4℃ was studied by experimental research.The experiment showed that the increase of pH value of pork was delayed with the static magnetic field,the growth of microorganisms was inhibited and the production of TVB-N and biogenic amine was reduced during storage.The static magnetic field could also slow down the degradation of pork structural protein,which could better maintain the hardness,elasticity,chewability,cohesion and recovery,and reduce texture deterioration.The degradation of free amino acids was delayed and the flavor of pork could be better maintained by the static magnetic field,However,it will slightly accelerate the water loss of pork.In conclusion,the external static magnetic field can better maintain the freshness of pork during cold storage.
作者
张树栋
蓝翔
王磊
刘峰良
胡哲
王海燕
ZHANG Shudong;LAN Xiang;WANG Lei;LIU Fengliang;HU Zhe;WANG Haiyan(Hisense Home Appliance Group Co.,Ltd.,Qingdao 266100;Hisense Refrigerator Co.,Ltd.,Qingdao 266000;Hisense Ronshen(Guangdong)Refrigerator Co.,Ltd.,Foshan 528303)
出处
《家电科技》
2025年第3期70-75,共6页
Journal of Appliance Science & Technology
关键词
静磁场
猪肉
保鲜
Static magnetic field
Pork
Preservation
