静磁场辅助微冻对猪肉品质的影响  

Effect of Static Magnetic Field-assisted Superchilling on the Quality of Pork

作　　者：杜曼婷 胡斌 陈博 栗俊广 李可 白艳红 孟少华 李胜杰 DU Manting;HU Bin;CHEN Bo;LI Junguang;LI Ke;BAI Yanhong;MENG Shaohua;LI Shengjie(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China;Henan Shuanghui Investment and Development Co.Ltd.,Luohe 462000,China;National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]郑州轻工业大学食品与工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,食品生产与安全河南省协同创新中心,河南郑州450001 [3]河南双汇投资发展股份有限公司,河南漯河462000 [4]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《现代食品科技》2025年第3期262-270,共9页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32372382);河南省高等学校重点科研项目(25CY040);河南省科技创新领军人才项目(23HASTIT047)。

摘　　要：以猪背最长肌为研究对象,通过分析磁场强度分别为1、2、3、4和5 mT静磁场辅助(-2℃)微冻与常规无磁场(-2℃)微冻的冻结处理条件下,进行贮藏0、5、10、15、20和25 d样品的冻结曲线、菌落总数、贮藏和蒸煮损失率、pH值、色泽、剪切力、脂肪氧化及微观结果等指标的变化,明确静磁场辅助微冻对猪肉冻结解冻品质的影响。结果表明:经3、4、5 mT静磁场辅助微冻处理后,形成的冰晶小且均匀,对肉样内部的肌纤维结构破坏较小,使得肉样原有品质得到较好的保持。同时,第25天时3 mT静磁场辅助微冻组菌落总数、脂肪氧化和b~*值分别为5.58 lg CFU/g、0.24 mg/kg、10.94,均显著低于无磁场微冻对照组(P<0.05),贮藏保鲜效果得到提升。综上,静磁场辅助微冻有助于改善冻结冰晶对猪肉品质的破坏,延缓猪肉在贮藏期间的品质劣变,提升解冻肉品质,且达到延长货架期的目的,其中3 mT静磁场辅助微冻对猪肉贮藏保鲜效果最佳,该研究为猪肉低温贮藏保鲜技术的发展提供新的思路。Samples of longissimus dorsi muscle of pigs were subjected to static magnetic field-assisted superchilling(at-2℃and magnetic field strengths of 1,2,3,4,and 5 mT)and conventional superchilling(at-2℃)without applying a magnetic field.The freezing curves,total number of colonies,storage loss rates,cooking loss rates,pH values,color,shear force values,fat oxidation,and microstructures of the samples after storage for 0,5,10,15,20,and 25 days were determined to reveal the effects of static magnetic field-assisted superchilling on the freezing and thawing quality of pork.The results show that the ice crystals formed by static magnetic field assisted-superchilling at 3,4,and 5 mT were small and uniform,and the damage to the internal muscle fiber structures of the meat samples was relatively small,indicating that the original quality of the meat samples was better maintained.Meanwhile,on the 25th day of storage,the total number of colonies,fat oxidation,and b*value in the 3 mT magnetic field-assisted superchilling group were 5.58 lg CFU/g,0.24 mg/kg,and 10.94,respectively,which were significantly lower than those in the control group(superchilling without a static magnetic field)(P<0.05).These results indicate that the storage and preservation performances were improved.In conclusion,static magnetic field-assisted superchilling can help alleviate the reduction in pork quality caused by ice crystals,delay the deterioration of pork quality during storage,improve the quality of thawed meat,and extend the shelf life of pork.In particular,3 mT magnetic field-assisted superchilling exhibited the best effects on pork storage and preservation.This study provides new ideas for the development of low-temperature storage and preservation technology for pork.

关 键 词：微冻贮藏 静磁场 猪肉品质 保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]