低频磁场辅助冻结时间对猪肉理化特性、水分迁移及流变特性的影响
TS251.44; 本实验以鲜肉和传统冰箱冻结(-18 ℃,36 h)为对照,探究低频交变磁场辅助冻结(low-frequency alternating magnetic field assisted freezing,LF-MFF)、-18 ℃条件下处理不同时间(12、24、36 h和48 h)对猪肉品质的影响,分析不同条件冻结处理后肉样冻结速率、保水性、嫩度、色泽、pH值等理化特性、水分迁移及流变特性的变化.结果表明:与传统冰箱冻结相比,在3 mT低频交变磁场处理条件下,肉样的冻结速率更快,猪肉的品质得到明显改善(P＜0.05);所有冻结方式处理中,LF-MFF 36～48 h可提高样品...
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| Published in | 食品科学 Vol. 45; no. 13; pp. 220 - 228 |
|---|---|
| Main Authors | , , , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
河南科技学院食品学院,河南 新乡 453003%河南科技学院食品学院,河南 新乡 453003
15.07.2024
农业农村部传统特色肉制品加工技术科研试验基地,河南新乡 453003 国家猪肉加工技术研发专业中心,河南 新乡 453003 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20231122-166 |
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| Abstract | TS251.44; 本实验以鲜肉和传统冰箱冻结(-18 ℃,36 h)为对照,探究低频交变磁场辅助冻结(low-frequency alternating magnetic field assisted freezing,LF-MFF)、-18 ℃条件下处理不同时间(12、24、36 h和48 h)对猪肉品质的影响,分析不同条件冻结处理后肉样冻结速率、保水性、嫩度、色泽、pH值等理化特性、水分迁移及流变特性的变化.结果表明:与传统冰箱冻结相比,在3 mT低频交变磁场处理条件下,肉样的冻结速率更快,猪肉的品质得到明显改善(P＜0.05);所有冻结方式处理中,LF-MFF 36～48 h可提高样品的保水性、色泽和嫩度(P＜0.05),维持了更好的理化品质;低场核磁共振(low field nuclear magnetic resonance,LF-NMR)结果显示,与冰箱冻结相比,LF-MFF 36～48 h后显著提高了样品不易流动水的比例,降低了自由水比例(P＜0.05);动态流变结果也表明,LF-MFF 36～48 h后样品G'值较高,蛋白质变性程度较低,形成了较好的黏弹性蛋白凝胶.Pearson相关性分析表明,不同冻结处理后猪肉理化特性与水分迁移的变化具有较强的相关性.因此LF-MFF 36～48 h可作为最佳的猪肉冻结条件,可较好地维持猪肉理化特性,降低水分子的迁移率,延缓蛋白变性,改善冻结猪肉的品质. |
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| AbstractList | TS251.44; 本实验以鲜肉和传统冰箱冻结(-18 ℃,36 h)为对照,探究低频交变磁场辅助冻结(low-frequency alternating magnetic field assisted freezing,LF-MFF)、-18 ℃条件下处理不同时间(12、24、36 h和48 h)对猪肉品质的影响,分析不同条件冻结处理后肉样冻结速率、保水性、嫩度、色泽、pH值等理化特性、水分迁移及流变特性的变化.结果表明:与传统冰箱冻结相比,在3 mT低频交变磁场处理条件下,肉样的冻结速率更快,猪肉的品质得到明显改善(P＜0.05);所有冻结方式处理中,LF-MFF 36～48 h可提高样品的保水性、色泽和嫩度(P＜0.05),维持了更好的理化品质;低场核磁共振(low field nuclear magnetic resonance,LF-NMR)结果显示,与冰箱冻结相比,LF-MFF 36～48 h后显著提高了样品不易流动水的比例,降低了自由水比例(P＜0.05);动态流变结果也表明,LF-MFF 36～48 h后样品G'值较高,蛋白质变性程度较低,形成了较好的黏弹性蛋白凝胶.Pearson相关性分析表明,不同冻结处理后猪肉理化特性与水分迁移的变化具有较强的相关性.因此LF-MFF 36～48 h可作为最佳的猪肉冻结条件,可较好地维持猪肉理化特性,降低水分子的迁移率,延缓蛋白变性,改善冻结猪肉的品质. |
| Abstract_FL | This study was conducted to evaluate the effect of low-frequency alternating magnetic field assisted freezing(LF-MFF,-18 ℃)for different periods(12,24,36 and 48 h)on the quality of pork using fresh meat and conventional refrigerator freezing(-18 ℃,36 h)as controls.The changes in the freezing rate,water-holding capacity,tenderness,color,pH,water migration and rheological properties of meat samples subjected to different freezing treatments were analyzed.The results indicated that compared with conventional refrigerator freezing,LF-MFF treatment at a magnetic intensity of 3 mT exhibited higher freezing rates and significantly improved pork quality(P＜0.05);among all freezing treatments,LF-MFF for 36-48 h improved the water-holding capacity,color and tenderness of pork(P＜0.05),thus maintaining better physicochemical properties.Low-field nuclear magnetic resonance(LF-NMR)results showed that the proportion of immobilized water was significantly increased and the proportion of free water was decreased after 36-48 h LF-MFF when compared with conventional refrigerator freezing(P＜0.05).Furthermore,dynamic rheological results suggested that the samples subjected to LF-MFF for 36-48 h had higher G'values and lower degrees of protein denaturation,indicating the formation of protein gels with better viscoelasticity.The Pearson correlation analysis indicated that the changes in physicochemical properties and moisture migration of pork after different freezing treatments were significantly correlated.Therefore,LF-MFF for 36-48 h could be the optimal freezing treatment for pork,which could maintain the physicochemical properties of pork,reduce moisture migration and inhibit protein denaturation,thereby improving the quality of frozen pork. |
| Author | 朱明明 王慧 宗家星 胡燕燕 李慧杰 赵圣明 马汉军 |
| AuthorAffiliation | 河南科技学院食品学院,河南 新乡 453003%河南科技学院食品学院,河南 新乡 453003;国家猪肉加工技术研发专业中心,河南 新乡 453003;农业农村部传统特色肉制品加工技术科研试验基地,河南新乡 453003 |
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| Author_FL | LI Huijie ZHU Mingming WANG Hui HU Yanyan ZHAO Shengming MA Hanjun ZONG Jiaxing |
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| DocumentTitle_FL | Effect of Low-Frequency Magnetic Field Assisted Freezing Time on Physicochemical Properties,Moisture Migration and Rheological Properties of Pork |
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| Keywords | 猪肉 低频磁场 physicochemical properties 冻结时间 rheological properties 流变特性 水分迁移 low-frequency magnetic field moisture migration pork 理化特性 freezing time |
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| Title | 低频磁场辅助冻结时间对猪肉理化特性、水分迁移及流变特性的影响 |
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