Effect of static magnetic field extended supercooling preservation on beef quality. (15th February 2022)

• Record Type: Journal Article
• Authors: Lin, Hengxun; Zhao, Songsong; Han, Xinyi; Guan, Wenqiang; Liu, Bin; Chen, Aiqiang; Sun, Yongsheng; Wang, Jiyun
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: Beef -- The static magnetic field -- Supercooling -- Meat preservation; SMF Static magnetic field -- SM-ES Static magnetic field extended supercooling storage -- TF The freezing temperature -- TN The nucleation temperature -- TMF The nucleation temperature under the static magnetic field -- ΔT The supercooling degree -- ΔTMF The supercooling degree under static magnetic field -- ΔG The excess free energy between liquid free energy and solid free energy -- ΔGMF The excess free energy between liquid free energy and solid free energy under the static magnetic field; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131264
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A static magnetic field extended supercooling technique is proposed to preserve beef. SM-ES successfully preserved beef at −4 °C without ice nucleation for 14 days. The SM-ES treated beef maintained its original freshness without freezing damage. Abstract: Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (−4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (−4 °C) and frozen (−18 °C) treatment on beef quality was investigated. Results demonstrated that SM-ES successfully preserved beef at −4 °C without ice nucleation for 14 days. The SEM images revealed that the microstructure of slow-frozen/frozen samples was damaged due to crystallizing, while the ice nucleation was not observed in SM-ES treated beef. Compared with refrigerated, slow-frozen and frozen treatment, the drip loss of SM-ES decreased by 21.9%, 47.8% and 30.9%, respectively. The lipid oxidation degree of beef decreased following SM-ES treatment. SM-ES treatment extended the shelf-life of beef for more than 6 days compared with refrigeration while prevented its crystallizing.