Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage

文献类型： 外文期刊

第一作者： Lin, Hengxun

作者： Lin, Hengxun;He, Xingxing;Liu, Chenghao;Meng, Junhong;Guan, Wenqiang;Wang, Wenxin;Hou, Chengli;Zhang, Chunhui

作者机构：

关键词： Beef; Static magnetic field; Supercooling; Water holding capacity; Myofibrillar protein

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：6.6； 五年影响因子：7.0 ）

ISSN： 1466-8564

年卷期： 2022 年 80 卷

页码：

收录情况： SCI

摘要： Magnetic field-assisted supercooling preservation is a novel technology as an effective tool to extend the supercooled state and import the quality of food. In this study, the effects of static magnetic field-assisted supercooling preservation (- 4 degrees C + SMF) on water-holding capacity (WHC) and protein denaturation of beef were investigated, with 4 degrees C and -4 degrees C storage being used as control. Results showed that -4 degrees C + SMF kept the non-frozen state of beef at -4 degrees C for 9 days. The drip loss and centrifuging loss of -4 degrees C + SMF samples (3.47%, 8.26%) were significantly lower (P < 0.05) than that of 4 degrees C (4.38%, 10.40%) and -4 degrees C (6.50%, 11.27%) on 9 d. Water migration rate and protein denaturation degree of beef were decreased with 4 degrees C + SMF treatment. -4 degrees C + SMF maintain WHC of beef by inhibiting ice formation and reducing protein denaturation, which had positive significance on decreasing the mass loss during storage.

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