磁场等保鲜技术对食材品质的影响研究  

Study on the Influence of Magnetic Field and Other Preservation Techniques on the Quality of Food Ingredients

作　　者：杨姝 王培宇 

机构地区：[1]青岛海尔电冰箱有限公司,青岛266103 [2]威凯检测技术有限公司,广州510663

出　　处：《日用电器》2024年第12期66-72,共7页ELECTRICAL APPLIANCES

摘　　要：磁场作为一种新兴的温和型保鲜技术,受到广泛的关注。本文针对牛里脊肉、猪里脊肉、三文鱼、金枪鱼4种食材,研究了恒稳磁场保鲜(-3 ℃)、冷藏保鲜(4 ℃)、冷冻保鲜(-18 ℃)、冰温保鲜(-3 ℃)等技术对其储藏10天后的汁液流失率、色差、挥发性盐基氮(TVB-N)、游离谷氨酸、质构等品质的影响。研究结果表明,磁场保鲜下各肉类的的品质较好,其中牛肉的汁液流失率为0.6 %,色差为0.15,金枪鱼挥发性盐基氮增长率为1.43 %,均显著低于其它组别。Magnetic fields have received widespread attention as an emerging mild preservation technology.In this paper,the effects of constant magnetic field preservation(-3℃),refrigerated preservation(4℃),frozen preservation(-18℃),and ice temperature preservation(-3℃)on the quality of four ingredients,namely beef tenderloin,pork tenderloin,salmon,and tuna,on the loss of juices,color difference,volatile salt base nitrogen(TVB-N),free glutamic acid,and texture after 10 days of storage were investigated.The results of the study showed that the quality of the meats was better under magnetic field preservation,with the juice loss rate of beef being 0.6%,color difference being 0.15,and the growth rate of volatile salt base nitrogen(TVB-N)of tuna being 1.43%,which were significantly lower than that of the other groups.

关 键 词：磁场 冷藏 冰温 冷冻 保鲜 

分 类 号：TS2[轻工技术与工程—食品科学与工程]