Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Res Int. 2024 Nov;195:114884. doi: 10.1016/j.foodres.2024.114884. Epub 2024 Aug 12.
In order to explore the application prospects of static magnetic field (SMF) combined with supercooling in meat preservation, this study proposed a novel method of supercooling assisted by a stationary magnetic field (SMF + supercooling) for the preservation of chilled pork, evaluating its cooling rate and quality changes (e.g., water holding capacity, color, pH, and TVB-N), as well as the evolution trend of the microbiota. The results showed that SMF + supercooling significantly (P < 0.05) improved the cooling rate of pork. Compared to chilling and supercooling, SMF + supercooling significantly delayed the increase of TVB-N and TVC on the 12th day of storage (P < 0.05). SMF + supercooling treatment achieves the maintenance of pork water-holding capacity by inhibiting water migration, reducing drip loss, cooking loss, and centrifugal loss of pork. The 16S rDNA bacteria flora analysis demonstrated that SMF + supercooling treatment reduced the relative abundance of spoilage bacteria such as Acinetobacter, Streptococcus, and Pseudomonas, delaying the deterioration of pork quality caused by microbial growth. The SMF + supercooling treatment can be considered a novel refrigeration preservation method that delays the deterioration of pork quality and extends its shelf life.
为了探索静磁场（SMF）与过冷相结合在肉类保鲜中的应用前景，本研究提出了一种新颖的超冷辅助静磁场（SMF+超冷）保鲜冷却猪肉的方法，评估其冷却速率和质量变化（如持水力、颜色、pH 值和 TVB-N）以及微生物区系的演变趋势。结果表明，SMF+超冷显著（P<0.05）提高了猪肉的冷却速率。与冷藏和超冷相比，SMF+超冷在储存第 12 天显著延迟了 TVB-N 和 TVC 的增加（P<0.05）。SMF+超冷处理通过抑制水分迁移、降低滴水损失、蒸煮损失和猪肉离心损失来保持猪肉的持水力。16S rDNA 细菌菌群分析表明，SMF+超冷处理降低了腐败菌如不动杆菌、链球菌和假单胞菌的相对丰度，延缓了微生物生长引起的猪肉品质恶化。SMF+超冷处理可以被认为是一种新颖的冷藏保鲜方法，可延缓猪肉品质的恶化，延长其货架期。
