Effect of Static Magnetic Field-assisted Superchilling on the Quality of Pork
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Abstract:
Samples of longissimus dorsi muscle of pigs were subjected to static magnetic field-assisted superchilling (at -2 ℃ and magnetic field strengths of 1, 2, 3, 4, and 5 mT) and conventional superchilling (at -2 ℃) without applying a magnetic field. The freezing curves, total number of colonies, storage loss rates, cooking loss rates, pH values, color, shear force values, fat oxidation, and microstructures of the samples after storage for 0, 5, 10, 15, 20, and 25 days were determined to reveal the effects of static magnetic field-assisted superchilling on the freezing and thawing quality of pork. The results show that the ice crystals formed by static magnetic field assisted-superchilling at 3, 4, and 5 mT were small and uniform, and the damage to the internal muscle fiber structures of the meat samples was relatively small, indicating that the original quality of the meat samples was better maintained. Meanwhile, on the 25th day of storage, the total number of colonies, fat oxidation, and b* value in the 3 mT magnetic field-assisted superchilling group were 5.58 lg CFU/g, 0.24 mg/kg, and 10.94, respectively, which were significantly lower than those in the control group (superchilling without a static magnetic field) (P <0.05). These results indicate that the storage and preservation performances were improved. In conclusion, static magnetic field-assisted superchilling can help alleviate the reduction in pork quality caused by ice crystals, delay the deterioration of pork quality during storage, improve the quality of thawed meat, and extend the shelf life of pork. In particular, 3 mT magnetic field-assisted superchilling exhibited the best effects on pork storage and preservation. This study provides new ideas for the development of low-temperature storage and preservation technology for pork.
