电磁场保鲜和冷冻贮藏对贵州黄牛肉品质的影响

Effects of Electromagnetic Field Preservation and Frozen Storage on the Quality of Guizhou Yellow Beef

本研究以贵州黄牛肉为研究对象,比较研究电磁场保鲜和冷冻贮藏对贵州黄牛肉贮藏保鲜品质的影响,测定不同贮藏时间(0、20、40、60 d)贵州黄牛肉的pH值、色差、持水力、剪切力、脂质氧化值(TBARS)、挥发性盐基氮(TVB-N)的变化。结果显示,牛肉经电磁场处理后在贮藏期(20~60 d)pH值无显著变化(P>0.05)且相对稳定,而冷冻组pH值显著下降,由5.85降为5.40。两组的色差L值、a值、b值均呈下降趋势,电磁场组较冷冻组下降得更明显。与冷冻组相比,电磁场处理后的牛肉具有较好的持水力,且电磁场组剪切力较小,嫩度也明显改善。电磁场组与冷冻组牛肉在贮藏至60 d时TVB-N值分别为9.46 mg/100 g和9.08 mg/100 g。综上所述,电磁场保鲜对延长牛肉货架期有一定的作用,此结果为电磁场保鲜技术在肉类保鲜领域提供了一定的理论基础。

In this study,Guizhou yellow beef was taken as the research object,the effects of electromagnetic field preservation and frozen storage on the preservation quality of Guizhou yellow beef were compared.The changes of pH value,color,water holding capacity,shear force,lipid oxidation value(TBARS)and volatile base nitrogen(TVB-N)of cold fresh yellow beef were measured at different storage times(0,20,40 and 60 days).The results showed that the pH value of beef after electromagnetic field treatment had no significant change(P>0.05)and was relatively stable during 20~60 days storage,while the pH value of frozen group decreased significantly from 5.85 to 5.40.The L value,a value and b value of the two groups showed a downward trend,and the electromagnetic field group decreased more significantly than the freezing group.Compared with the frozen group,the beef treated by electromagnetic field had better water holding capacity,and the shear force of electromagnetic field group is smaller,and the tenderness is also significantly improved.The TVB-N of beef in electromagnetic field group and frozen group were 9.46 mg/100 g and 9.08 mg/100 g respectively.In conclusion,electromagnetic field preservation has a certain effect on prolonging the shelf life of beef.This result provides a theoretical basis for electromagnetic field preservation technology in the field of meat preservation.