| 低压静电场辅助短期冻藏对猪肉品质的影响 |
| |
| 引用本文： | 胡斐斐,钱书意,黄峰,姜薇,强宇,江峰,胡海梅,李侠,张春晖.低压静电场辅助短期冻藏对猪肉品质的影响[J].中国农业科学,2021,54(9):1993-2005. |
| |
| 作者姓名： | 胡斐斐 钱书意 黄峰 姜薇 强宇 江峰 胡海梅 李侠 张春晖 |
| |
| 作者单位： | 1中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京 1001932长虹美菱股份有限公司,合肥 230000 |
| |
| 基金项目： | 国家自然科学基金面上项目(31671789);国家重点研发计划(2018YFD0701004) |
| |
| 摘 要： | 【目的】研究低压静电场（low voltage electrostatic field,LVEF）辅助短期冻藏（28 d）对猪肉品质的影响,为肉品新型贮藏保鲜技术开发提供理论依据。【方法】以猪背最长肌（Longissimus thoracis et lumborum）为试验材料,对比分析在-18、-12和-6℃的静电场（设备输出电压2 500 V,电流0.2 mA）和非静电场环境（对照）下冻藏0、7、14、21和28 d的菌落总数、TVB-N含量、色泽、贮藏损失、蒸煮损失、剪切力、TBARS、巯基含量、冰晶形态及水分分布等指标的变化。【结果】贮藏期间,静电场组肉样的菌落总数、TVB-N含量和TBARS值比对照显著下降（P<.05）,且肉样持水力较高,色泽更鲜亮,肌肉中形成冰晶小且均匀,对肌肉微观结构破坏程度低。贮藏28 d时,静电场下-12℃冻藏肉样的菌落总数、TVB-N含量及TBARS值分别为4.50 lg（CFU/g）、8.73 mg/100 g和0.1691 mg MDA?kg-1,与-18℃对照组的4.48 lg（CFU/g）、8.91 mg/100g及0.1754 mg MDA?kg-1结果相比均无显著差异（P>0.05）,两组肉样间的贮藏损失、剪切力及色泽差异也不显著（P>0.05）。【结论】低压静电场辅助冻藏可有效延缓猪肉在贮藏期间的品质劣变,且静电场辅助-12℃冻藏28 d内的肉品品质可达到-18℃常规冻藏的效果,低压静电场下-6℃冻藏肉样品质与-12℃非静电场冻藏效果也趋于一致。
|
| 关 键 词： | 低压静电场 短期冻藏 猪肉品质 保鲜 |
| 收稿时间： | 2020-08-24 |
Effect of Low Voltage Electrostatic Field-Assisted Short-Term Frozen Storage on Quality of Pork |
| |
| HU FeiFei,QIAN ShuYi,HUANG Feng,JIANG Wei,QIANG Yu,JIANG Feng,HU HaiMei,LI Xia,ZHANG ChunHui.Effect of Low Voltage Electrostatic Field-Assisted Short-Term Frozen Storage on Quality of Pork[J].Scientia Agricultura Sinica,2021,54(9):1993-2005. |
| |
| Authors: | HU FeiFei QIAN ShuYi HUANG Feng JIANG Wei QIANG Yu JIANG Feng HU HaiMei LI Xia ZHANG ChunHui |
| |
| Institution: | 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 1001932Changhong Meiling Co. Ltd., Hefei 230000 |
| |
| Abstract: | 【Objective】The current study was aimed to explore the effects of low voltage electrostatic field (LVEF) on pork quality traits during short-term frozen storage (28 d), and the results might provide a theoretical basis for the development of novel technology in meat preservation. 【Method】In the current study, pork longissimus thoracis et lumborum muscles were used as experimental material. Quality indices of the meat samples frozen at -18, -12 and -6℃ under LVEF (to output a voltage of 2 500 V and a current of 0.2 mA) or in the absence of LVEF (control group) were determined during frozen storage periods (0, 7, 14, 21 and 28 d), which included total bacterial count, total volatile basic nitrogen (TVB-N) content, color, purge loss, cooking loss, shear force, TBARS value and sulfhydryl content. Moreover, the morphology of ice crystals was observed, and the myowater distribution of meat samples was determined by using low-field nuclear magnetic resonance. 【Result】Throughout storage period of samples, there were significantly lower (P<.05) total bacterial counts, TVB-N contents and TBARS values observed in LVEF samples than that of control group. Compared with control group, the meat samples subjected to LVEF groups exhibited higher water holding capacity and fresher color. During freezing, the meat samples under LVEF formed smaller and more uniform ice crystals in muscle, which resulted in less damage to the muscle microstructure. It was noteworthy that at 28 d, no significant differences (P>0.05) were observed among the total bacterial counts (4.50 lg (CFU/g)), TVB-N content (8.73 mg/100g) and TBARS value (0.1691 mg MDA?kg-1) in meat samples subjected to LVEF group at -12℃, and those of control group at -18℃ (4.48 lg (CFU/g), 8.91 mg/100 g and 0.1754 mg MDA?kg-1, respectively). Additionally, the purge loss, shear force and color between two groups showed no significant difference (P>0.05). 【Conclusion】In general, LVEF could effectively alleviate the quality deterioration of pork during frozen storage. However, there were no significant differences observed (P>0.05) in the meat quality traits between LVEF group at -12℃ and control group at -18℃ throughout the short-term storage (28 d), and the similar trend was found between LVEF group at -6℃ and control group at -12℃. |
| |
| Keywords: | low voltage electrostatic field short-term frozen storage pork quality retain freshness |
|
| 点击此处可从《中国农业科学》浏览原始摘要信息 |
| 点击此处可从《中国农业科学》下载免费的PDF全文 |
|
