FC|南京农业大学叶可萍教授:通过静磁场结合分阶段降温保持猪肉-4℃的过冷态来提升贮藏品质

Food Chemistry| 通过静磁场结合分阶段降温保持猪肉-4℃的过冷态来提升贮藏品质

近日，南京农业大学叶可萍教授及其团队在期刊《Food Chemistry》（一区，IF:9.8）上发表了题为《Static magnetic field combined with phased cooling could maintain the supercooling state to improve the quality of pork during − 4 ◦C storage》的研究性论文。该研究应用合适的静磁场结合分阶段降温条件辅助生鲜猪肉-4℃下超冰温贮藏，探究过冷稳定性的影响因素，以及超冰温贮藏对猪肉品质的影响。研究发现，静磁场结合分阶段降温辅助超冰温贮藏可显著提高生鲜猪肉-4℃贮藏期间的过冷率，影响生鲜猪肉过冷能力的因素有蛋白质含量、脂质含量、假单胞菌数、自由水比例、肌浆蛋白溶解度、肌浆蛋白浊度和肌原纤维蛋白表面疏水性，其中假单胞菌初始污染数量是影响过冷率的最关键因素；通过维持过冷状态，生鲜猪肉在14天贮藏期内显著提升了保水能力并抑制了微生物生长。该研究为超冰温技术在生鲜肉中的应用提供了重要的理论和实践基础。

Fig. 1. Pearson's correlation coefficients and heat maps between pork composition, microbiological contamination, moisture distribution and composition, protein properties and supercooling percentage.

Fig. 2. Effect of TC-SMF treatment on drip loss of fresh pork at -4 °C storage. Different capital letters indicate significant differences between groups (P < 0.05), and different lowercase letters indicate significant differences between the same groups for different storage times (P < 0.05).

Fig. 4. Effect of TC-SMF treatment on TVB-N of fresh pork at -4 °C storage. Different capital letters indicate significant differences between groups (P < 0.05), and different lowercase letters indicate significant differences between the same groups for different storage times (P < 0.05).

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