Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
文献类型： 外文期刊
第一作者： Wang, Wenxin
作者： Wang, Wenxin;Guan, Wenqiang;Song, Yu;He, Xingxing;Lin, Hengxun;Zhang, Dequan
作者机构：
关键词： Beef; Static magnetic field; Thawing; Water status; Myofibrillar proteins
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 436 卷
页码：
收录情况： SCI
摘要： This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) characteristics of frozen beef steaks. The thawing times of SMAT-1, 2, and 3 treatments could be shortened by approximately 10.9 %, 20.0 %, and 8.5 %, respectively, compared to the control. The results indicated that SMAT treatment significantly decreased thawing loss, maintained color stability, and reduced the degree of lipid oxidation in beef steaks compared to the control group (P < 0.05). Low-field nuclear magnetic resonance results confirmed that SMAT treatment enhanced the water-holding capacity of muscle. Furthermore, SMAT-2 treatment protected the muscle microstructure, decreased carbonyl content, and increased total sulfhydryl content (P < 0.05) compared to the control group. In conclusion, SMAT treatment effectively improved the beef quality and the characteristics of MP after thawing, especially in 2 mT.
分类号：
- 相关文献
作者其他论文 更多>>
-
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products
作者：Shi, Haonan;Gao, Rongmei;Liu, Huan;Wang, Zhenyu;Zhang, Chunjiang;Zhang, Dequan;Shi, Haonan
关键词：Roast; Meat; Aroma compounds; Advanced glycation end products; Heterocyclic aromatic amines; Maillard reaction
-
Aspartic acid/arginine enhance the stability of gelatin emulsions
作者：Yan, Hui-min;Yao, Xiu-ning;Li, Xue-qing;Xu, Yu-qin;Fang, Shun;Qi, Jun;Xiong, Guo-yuan;Song, Yu;Zhang, Wen-wen;Xu, Ying;Qi, Jun;Li, Chao;Jia, Jing-min;Hu, Yong
关键词：Low-energy emulsification; Thermal stability; Aspartic acid and arginine complexes; Secondary structure; Intermolecular force
-
Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb
作者：Liu, Chongxin;Zhang, Dequan;Li, Shaobo;Liu, Chunyou;Zheng, Xiaochun;Li, Cheng;Chen, Li;Liu, Chongxin;Dunne, Peter;Brunton, Nigel Patrick;Grasso, Simona;Liu, Chunyou
关键词：Lipidomics; Lamb; Food authenticity; Linear discriminant model; Machine learning; Neural network
-
Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states
作者：Li, Shaobo;Zhang, Dequan;Xiang, Can;Ge, Yue;Liu, Huan;Zheng, Xiaochun;Chen, Li;Wang, Zhenyu;Chen, Li;Wang, Zhenyu
关键词：Meat batters; Pre-rigor meat; Post-rigor meat; Gel properties; Electronic sense
-
Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy
作者：Zheng, Xiaochun;Chen, Li;Li, Xin;Zhang, Dequan
关键词：non-destructive detection; meat quality; dimension reduction; near-infrared spectroscopy
-
Effect of titin phosphorylation on degradation of titin from skeletal muscles
作者：Wang, Ying;Li, Xin;Zhang, Dequan;Li, Zheng;Wang, Ying;Xu, Baocai;Wang, Ying;Zhu, Jie;Zhang, Dequan
关键词：Meat; Titin; Degradation; Phosphorylation; Alkaline phosphatase
-
A Comprehensive Comparative Analysis of Deep Learning Based Feature Representations for Molecular Taste Prediction
作者：Song, Yu;Feng, Lu;Song, Yu;Chang, Sihao;Tian, Jing;Pan, Weihua;Ji, Hongchao;Song, Yu;Chang, Sihao;Tian, Jing;Pan, Weihua;Ji, Hongchao
关键词：molecular feature representation; cheminformatics; taste prediction; machine learning; deep learning
