Effect of Low Voltage Electrostatic Field-Assisted Short-Term Frozen Storage on Quality of Pork
HU FeiFei,1, QIAN ShuYi1, HUANG Feng1, JIANG Wei1, QIANG Yu1, JIANG Feng2, HU HaiMei2, LI Xia,1, ZHANG ChunHui11Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193 2Changhong 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
PDF (1318KB)元数据多维度评价相关文章导出EndNote|Ris|Bibtex收藏本文 本文引用格式 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 doi:10.3864/j.issn.0578-1752.2021.09.015 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 Acricultura Sinica, 2021, 54(9): 1993-2005 doi:10.3864/j.issn.0578-1752.2021.09.015
-18L:-18℃+低压静电场;-18:-18℃;-12L:-12℃+低压静电场;-12:-12℃;-6L:-6℃+低压静电场;-6:-6℃。同一贮藏时间不同处理组字母不同表示差异显著(P<5)。下同 Fig. 1Effects of different treatments on total bacterial count of pork during frozen storage periods
-18L: -18℃+LVEF; -18: -18℃; -12L: -12℃+LVEF; -12: -12℃; -6L: -6℃+LVEF; -6: -6℃. Different letters in the same storage time and different treatment groups indicate significant differences (P<.05). The same as below
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