摘要
目的探究电磁场结合分阶段降温辅助生鲜猪肉超冰温贮藏的最佳工艺条件。方法以猪背最长肌为研究对象,测定其超冰温贮藏的温度范围,探究-4℃下,不同强度的静磁场、静磁场与静电场组合及电磁场结合分阶段降温辅助生鲜猪肉超冰温贮藏效果,并研究优化的贮藏方式对过冷猪肉品质的影响。结果生鲜猪肉的超冰温贮藏温度范围为约-1.97~-3.00℃,采用合适的静磁场、电磁场组合以及分阶段降温处理可提高生鲜猪肉-4℃下贮藏48 h的过冷率。8 mT静磁场结合分阶段降温(降至-3℃稳定12 h后,降至-4℃)显著提高了生鲜猪肉-4℃下贮藏的过冷率,批次重复试验生鲜猪肉-4℃贮藏48 h的平均过冷率为55.55%。超冰温贮藏组过冷猪肉贮藏7 d时的色泽显著优于-4℃直接贮藏组。结论8 mT静磁场结合分阶段降温为辅助生鲜猪肉-4℃超冰温贮藏的最佳工艺条件。该研究为生鲜肉超冰温贮藏保鲜技术的开发及应用提供了理论依据。
Objective To explore the optimal process conditions for using electromagnetic fields combined with phased cooling to assist in the supercooling storage of fresh pork.Methods The temperature range for supercooling storage of pork longissimus dorsi muscle was researched,and the effect of different strengths of static magnetic field,combination of static magnetic field and static electric field,and electromagnetic field combined with phased cooling to assist the supercooling storage of fresh pork at -4℃ were investigated.Furthermore,the impact of optimized storage methods on the quality of supercooled pork was evaluated.Results The supercooling storage temperature of fresh pork ranged from about -1.97 to -3.00℃,and the supercooling rate of fresh pork stored at -4℃ for 48 h could be improved by suitable static magnetic field,electromagnetic field and phased cooling treatment.The 8 mT static magnetic field combined with phased cooling(dropped temperature to -3℃ and kept for 12 h,and then dropped to -4℃)treatment significantly increased the supercooling rate of fresh pork stored at -4℃,and the average supercooling rate of fresh pork stored at -4℃ for 48 h was 55.55% in batch repeat tests.The color of supercooled pork stored for 7 days was significantly better than that of the -4℃ direct storage group.Conclusion The 8 mT static magnetic field combined with phased cooling is the optimum process condition for assisted supercooling storage of fresh pork at -4℃.This study provides a theoretical basis for the development and application of supercooling storage technology for fresh meat.
作者
王健
栗婧文
滕爽
叶可萍
WANG Jian;LI Jing-Wen;TENG Shuang;YE Ke-Ping(Qingdao Haier Refrigerator Co.,Ltd.,Qingdao 266100,China;College of Food Science and Technology,Nanjing Agricultural University/State Key Laboratory of Meat Quality Control and Cultured Meat Development/National Center of Meat Quality and Safety Control/Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)
出处
《食品安全质量检测学报》
2025年第18期152-158,共7页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2021YFD2100802-02)。
关键词
电磁场
分阶段降温
超冰温
生鲜猪肉
工艺参数
electromagnetic field
phased cooling
supercooling
fresh pork
process parameters
