【摘要】 以猪肉和牛肉为研究对象,探究交变磁场对其冻藏2,4,6,8周后品质的影响。结果表明:在1 mT交变磁场的作用下猪肉和牛肉样品相对于对照组降温速率更快,冰点分别降低了0.9,0.5℃,相变时间分别缩短了66.67%,65.00%;干耗损失和汁液损失明显减少、水分含量更高,且交变磁场组冻藏4周后样品的持水力仍大于80.00%;冻藏6周后对照组猪肉的挥发性盐基氮含量已超标达到了17.12 mg/100 g,而交变磁场组冻藏8周后才超过限量标准;另外pH值以及微生物数量也相对减少,并保持肉的色泽更鲜亮和感官品质更好。更多还原

【Abstract】 The effects of alternating magnetic fields on the quality of pork and beef during frozen storage for 2, 4, 6, and 8 weeks were discussed. The results showed that compared with the control group, the pork and beef samples had a faster cooling rate and the freezing point was reduced by 0.9 ℃ and 0.5 ℃, and the phase transition time had been shortened by 66.67% and 65.00% respectively under the action of a 1 mT alternating magnetic field. Furthermore, dry loss and drip loss were reduced, and the water content was higher, and the water-holding capacity of samples in alternating magnetic field frozen for four weeks were still more than 80.00%. After six weeks of frozen storage, the volatile base nitrogen content of pork in the control group exceeded the standard and reached 17.12 mg/100 g, while the alternating magnetic field group exceeded the limit only after eight weeks. Meanwhile, the pH value and the number of microorganisms were relatively reduced and maintained brighter colors and better sensory quality.更多还原