低压静电场辅助短期冻藏对猪肉品质的影响

doi:10.3864/j.issn.0578-1752.2021.09.015

Abstract

Abstract:

【Objective】The current study was aimed to explore the effects of low voltage electrostatic field (LVEF) on pork quality traits during short-term frozen storage (28 d), and the results might provide a theoretical basis for the development of novel technology in meat preservation. 【Method】In the current study, pork longissimus thoracis et lumborum muscles were used as experimental material. Quality indices of the meat samples frozen at -18, -12 and -6℃ under LVEF (to output a voltage of 2 500 V and a current of 0.2 mA) or in the absence of LVEF (control group) were determined during frozen storage periods (0, 7, 14, 21 and 28 d), which included total bacterial count, total volatile basic nitrogen (TVB-N) content, color, purge loss, cooking loss, shear force, TBARS value and sulfhydryl content. Moreover, the morphology of ice crystals was observed, and the myowater distribution of meat samples was determined by using low-field nuclear magnetic resonance. 【Result】Throughout storage period of samples, there were significantly lower (P<.05) total bacterial counts, TVB-N contents and TBARS values observed in LVEF samples than that of control group. Compared with control group, the meat samples subjected to LVEF groups exhibited higher water holding capacity and fresher color. During freezing, the meat samples under LVEF formed smaller and more uniform ice crystals in muscle, which resulted in less damage to the muscle microstructure. It was noteworthy that at 28 d, no significant differences (P>0.05) were observed among the total bacterial counts (4.50 lg (CFU/g)), TVB-N content (8.73 mg/100g) and TBARS value (0.1691 mg MDA?kg^-1) in meat samples subjected to LVEF group at -12℃, and those of control group at -18℃ (4.48 lg (CFU/g), 8.91 mg/100 g and 0.1754 mg MDA?kg^-1, respectively). Additionally, the purge loss, shear force and color between two groups showed no significant difference (P>0.05). 【Conclusion】In general, LVEF could effectively alleviate the quality deterioration of pork during frozen storage. However, there were no significant differences observed (P>0.05) in the meat quality traits between LVEF group at -12℃ and control group at -18℃ throughout the short-term storage (28 d), and the similar trend was found between LVEF group at -6℃ and control group at -12℃.

Key words: low voltage electrostatic field, short-term frozen storage, pork quality, retain freshness

HU FeiFei,QIAN ShuYi,HUANG Feng,JIANG Wei,QIANG Yu,JIANG Feng,HU HaiMei,LI Xia,ZHANG ChunHui. Effect of Low Voltage Electrostatic Field-Assisted Short-Term Frozen Storage on Quality of Pork[J].Scientia Agricultura Sinica, 2021, 54(9): 1993-2005.

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组别 Group	温度 Temperature (℃)	条件 Treatment
-18L	-18	低压静电场 LVEF
-18	-18	对照 Control
-12L	-12	低压静电场 LVEF
-12	-12	对照 Control
-6L	-6	低压静电场 LVEF
-6	-6	对照 Control

贮藏时间 Storage time (d)		组别 Group
贮藏时间 Storage time (d)		-18L	-18	-12L	-12	-6L	-6
0	L*	54.11±0.81	54.11±0.81	54.11±0.81	54.11±0.81	54.11±0.81	54.11±0.81
	a*	7.55±0.21	7.55±0.21	7.55±0.21	7.55±0.21	7.55±0.21	7.55±0.21
	b*	4.96±0.38	4.96±0.38	4.96±0.38	4.96±0.38	4.96±0.38	4.96±0.38
7	L*	53.25±0.61a	52.7±0.44a	52.65±0.67a	52.53±0.54a	52.48±0.78a	52.45±0.63a
	a*	7.66±0.39a	7.51±0.54a	7.63±0.39a	7.33±0.60a	7.46±0.62a	7.10±0.72a
	b*	5.48±1.03a	5.56±0.83a	5.62±1.05a	5.21±0.87ab	5.85±0.65a	4.25±0.36b
14	L*	52.46±0.69a	51.71±0.72a	52.01±0.76a	51.66±0.80a	51.40±0.71a	51.14±0.59a
	a*	7.67±0.69a	7.20±0.64a	7.55±0.64a	7.07±0.45a	6.94±0.64a	6.85±0.77a
	b*	5.08±0.46ab	5.98±0.56a	4.80±0.83ab	5.63±0.76ab	4.65±1.01b	5.72±0.94ab
21	L*	52.22±0.49a	51.61±0.76ab	51.83±0.47a	51.49±1.66ab	51.09±0.54ab	50.26±0.85b
	a*	7.42±0.57a	6.56±0.31bc	6.74±0.67ab	6.71±0.48ab	6.12±0.46cd	5.73±0.38d
	b*	4.89±0.66b	6.12±0.49a	3.67±0.30c	5.96±0.99a	4.39±0.65bc	4.65±0.55b
28	L*	51.32±0.45a	50.87±0.83ab	50.76±0.77ab	50.27±0.72abc	50.05±0.78bc	49.40±0.60c
	a*	6.71±0.33a	6.36±0.24a	6.46±0.37a	6.42±0.90a	5.82±0.59a	5.65±0.49a
	b*	4.94±0.58b	5.15±0.42b	3.49±0.57c	4.62±0.45b	4.55±0.57b	6.22±0.76a

Effect of Low Voltage Electrostatic Field-Assisted Short-Term Frozen Storage on Quality of Pork

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