Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China.
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Food Chem. 2024 Mar 15;436:137709. doi: 10.1016/j.foodchem.2023.137709. Epub 2023 Oct 12.
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) characteristics of frozen beef steaks. The thawing times of SMAT-1, 2, and 3 treatments could be shortened by approximately 10.9 %, 20.0 %, and 8.5 %, respectively, compared to the control. The results indicated that SMAT treatment significantly decreased thawing loss, maintained color stability, and reduced the degree of lipid oxidation in beef steaks compared to the control group (P < 0.05). Low-field nuclear magnetic resonance results confirmed that SMAT treatment enhanced the water-holding capacity of muscle. Furthermore, SMAT-2 treatment protected the muscle microstructure, decreased carbonyl content, and increased total sulfhydryl content (P < 0.05) compared to the control group. In conclusion, SMAT treatment effectively improved the beef quality and the characteristics of MP after thawing, especially in 2 mT.
本研究探讨了不同强度（0、1、2 和 3 mT）静磁场辅助解冻（SMAT）对冷冻牛肉质量、水分状态和肌原纤维蛋白（MP）特性的影响。与对照组相比，SMAT-1、2 和 3 处理的解冻时间分别缩短了约 10.9%、20.0%和 8.5%。结果表明，与对照组相比，SMAT 处理显著降低了解冻损失，保持了颜色稳定性，降低了牛肉的脂质氧化程度（P<0.05）。低场核磁共振结果证实，SMAT 处理增强了肌肉的持水能力。此外，与对照组相比，SMAT-2 处理保护了肌肉微观结构，降低了羰基含量，增加了总巯基含量（P<0.05）。总之，SMAT 处理有效改善了牛肉的质量和 MP 的特性，尤其是在 2 mT 时。
