Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China.
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China.
Food Chem. 2022 Feb 15;370:131264. doi: 10.1016/j.foodchem.2021.131264. Epub 2021 Sep 30.
Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (-4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (-4 °C) and frozen (-18 °C) treatment on beef quality was investigated. Results demonstrated that SM-ES successfully preserved beef at -4 °C without ice nucleation for 14 days. The SEM images revealed that the microstructure of slow-frozen/frozen samples was damaged due to crystallizing, while the ice nucleation was not observed in SM-ES treated beef. Compared with refrigerated, slow-frozen and frozen treatment, the drip loss of SM-ES decreased by 21.9%, 47.8% and 30.9%, respectively. The lipid oxidation degree of beef decreased following SM-ES treatment. SM-ES treatment extended the shelf-life of beef for more than 6 days compared with refrigeration while prevented its crystallizing.
过冷能在不造成冷冻损伤的情况下保存牛肉，然而保持过冷状态是困难的。本研究提出了一种静态磁场延长过冷（SM-ES）的创新方法来维持牛肉的非冻结状态。比较了 SM-ES（-4°C+SMF）与冷藏（4°C）、慢冻（-4°C）和速冻（-18°C）处理对牛肉品质的影响。结果表明，SM-ES 能成功地在-4°C 下将牛肉保持在不结冰状态 14 天。SEM 图像显示，由于结晶，慢冻/速冻样品的微观结构被破坏，而在 SM-ES 处理的牛肉中未观察到冰核。与冷藏、慢冻和速冻处理相比，SM-ES 处理的滴水损失分别降低了 21.9%、47.8%和 30.9%。牛肉的脂质氧化程度随着 SM-ES 处理而降低。与冷藏相比，SM-ES 处理将牛肉的货架期延长了 6 天以上，同时防止了结晶。
