关键词: 电场保鲜, 微冻, 红度值, 挥发性盐基氮, 微观结构

Abstract: In this paper, beef was used as the research object. After 28 days of experiment with fresh refrigerator and ordinary refrigerator, analysis the beef with the sensory evaluation, color change, freshness detection and microstructure: the score of overall sensory of beef in fresh refrigerator was 19.4 points, the redness value is 13.29% lower than the first day, and the beef keep first stage fresh, the microstructure of muscle fiber bundle is closely. The sensory score of beef in ordinary refrigerator is 17.7 points, the redness value is reduced by 37.25% compared with the first day, the fresh stage of beef is secondary, and the microstructure of muscle fiber bundle has been loose. The experimental results show that the preservation effect of the fresh refrigerator is obviously better than that of the ordinary refrigerator, and the electric field strength is greater than 60V/m, which has obvious preservation effect on the micro-frozen food.

Key words: Electric field preservation, Micro-freezing, The redness value, T-VBN, Micro-structure