Jiang Junbo, Zhang Liyuan, Yao Jianbo, Cheng Yue, Chen Zhongrong, Zhao Gang
Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China.
School of Basic Medicine, Anhui Medical University, Hefei, China.
Front Nutr. 2022 May 24;9:914373. doi: 10.3389/fnut.2022.914373. eCollection 2022.
Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10-50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5-40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing.
尽管冷冻是长期保存食物最常见、应用最广泛的方法，但冷冻过程中冰晶形成以及解冻过程中的再结晶现象所导致的微观结构损伤积累，往往会使产品质量下降。因此，应尽可能避免上述过程产生的副作用。为评估不同磁场强度辅助解冻（MAT）对牛肉品质的影响，对经MAT处理（10 - 50高斯）的样品以及无外部磁场解冻的样品的品质相关指标进行了比较。结果表明，施加MAT后解冻时间缩短了21.5 - 40%。肉质结果表明，在适当的磁场强度下，解冻损失、硫代巴比妥酸反应物（TBARS）值、烹饪损失和剪切力均显著降低。此外，通过保护肌肉的微观结构，MAT显著提高了a值和蛋白质含量。MAT处理显著提高了冷冻牛肉的解冻效率和品质，表明其在冷冻肉解冻方面具有广阔的应用前景。
