静磁场对猪肉冷藏保鲜效果的影响

doi:10.19784/j.cnki.issn1672-0172.2025.03.011

Abstract

Abstract: The effect of 2 mT static magnetic field on pork storage quality under the storage condition of 4 ℃ was studied by experimental research. The experiment showed that the increase of pH value of pork was delayed with the static magnetic field, the growth of microorganisms was inhibited and the production of TVB-N and biogenic amine was reduced during storage. The static magnetic field could also slow down the degradation of pork structural protein, which could better maintain the hardness, elasticity, chewability, cohesion and recovery, and reduce texture deterioration. The degradation of free amino acids was delayed and the flavor of pork could be better maintained by the static magnetic field, However, it will slightly accelerate the water loss of pork. In conclusion, the external static magnetic field can better maintain the freshness of pork during cold storage.

Key words: Static magnetic field, Pork, Preservation

CLC Number:

TM925.21

ZHANG Shudong, LAN Xiang, WANG Lei, LIU Fengliang, HU Zhe, WANG Haiyan. Effect of static magnetic field on pork during cold preservation[J]. Journal of Appliance Science & Technology, 2025, 0(3): 70-75.

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Effect of static magnetic field on pork during cold preservation

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