Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community

文献类型： 外文期刊

第一作者： Chen, Yong

作者： Chen, Yong;Lin, Hengxun;Yang, Yiping;Cui, Liye;Chisoro, Prince;Yang, Chuan;Wu, Guangyu;Li, Qingqing;Zhang, Chunhui;Li, Xia;Chen, Yong;Li, Jingjun;Zhang, Chunhui;Zhang, Chunhui

作者机构：

关键词： Static magnetic field; Supercooling; Pork; Microbial community; Storage quality

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 195 卷

页码：

收录情况： SCI

摘要： 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.

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