空间电场对冷鲜猪肉低温保鲜效果的影响

Effect of Space Electric Field on Low Temperature Preservation of Chilled Pork Based

为探究空间电场技术对冷鲜猪肉低温保鲜贮藏过程中品质的影响,通过对冷鲜猪肉鲜度指标、低场核磁共振弛豫图谱及成像的分析,探究不同电场强度(0、3、6、9 kV/m)下冷鲜猪肉低温(4℃)保鲜品质的变化。结果表明,与对照组相比,试验组的冷鲜猪肉品质明显改善,猪肉肌纤维排列更紧密,且添加9 kV/m电场强度的猪肉样品品质最优,在贮藏末期,其总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和汁液流失率仅为14.82 mg/100 g和4.22%,水分含量高达71.33%,而对照组下降至66.34%。通过低场核磁共振技术对弛豫时间T_(2)和磁共振成像(magnetic resonance imaging,MRI)进行分析,T_(21)、T_(22)和T_(23)的峰面积均出现降低,说明3种形式的水出现迁移的现象,但试验组的横向弛豫时间T_(21)、T_(22)、T_(23)均大于对照组,且9 kV/m的电场强度抑制水分转化和减少的效果最佳。在MRI成像分析中,对照组成像为黄绿色,水分流失严重,电场组成像为红色,且施加9 kV/m电场强度的猪肉样品保水性最好。综上所述,空间电场能够抑制冷鲜猪肉的品质劣变,对冷鲜猪肉具有良好的保鲜效果。

In order to explore the effect of space electric field technology on the quality of chilled pork during low temperature preservation,the freshness index,low-field nuclear magnetic resonance(NMR)relaxation graph,and imaging of chilled pork were analyzed,and the changes of the quality of chilled pork during low temperature(4℃)preservation under different electric field intensities(0,3,6,9 kV/m)was explored.The results showed that compared with the control group,the quality of chilled pork in the experimental group was significantly improved,and the pork muscle fiber was closely arranged.The pork samples under an electric field intensity of 9 kV/m had the best quality.At the end of storage,the total volatile basic nitrogen(TVB-N)value and drip loss rate of the pork samples were 14.82 mg/100 g and 4.22%,and water content was as high as 71.33%,while the water content in the control group was reduced to 66.34%.The relaxation time T_(2) and magnetic resonance imaging(MRI)images were analyzed by low-field NMR technology.The peak areas of T_(21),T_(22),and T_(23) all decreased,indicating that the three forms of water migrated.However,the transverse relaxation time T_(21),T_(22),and T_(23) in the experimental group were all larger than that in the control group.The electric field intensity of 9 kV/m had the best effect on inhibiting water conversion and reduction.In the MRI imaging analysis,the image of the control group was yellow-green,with the worst water loss,and the image under the electric field was red.Moreover,the sample under an electric field intensity of 9 kV/m was the strongest,and the water retention of the pork sample was the best.In conclusion,the space electric field can restrain the deterioration of chilled pork quality and has good fresh-keeping effects.