Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin
Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of t...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.914373/full |
| _version_ | 1818006157174767616 |
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| author | Junbo Jiang Liyuan Zhang Jianbo Yao Yue Cheng Zhongrong Chen Gang Zhao Gang Zhao |
| author_facet | Junbo Jiang Liyuan Zhang Jianbo Yao Yue Cheng Zhongrong Chen Gang Zhao Gang Zhao |
| author_sort | Junbo Jiang |
| collection | DOAJ |
| description | Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10–50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5–40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a∗ value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing. |
| first_indexed | 2024-04-14T04:57:32Z |
| format | Article |
| id | doaj.art-0a5bb1ffb003451eb4d597f6f39ceaa8 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-14T04:57:32Z |
| publishDate | 2022-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-0a5bb1ffb003451eb4d597f6f39ceaa82022-12-22T02:11:06ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-05-01910.3389/fnut.2022.914373914373Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef TenderloinJunbo Jiang0Liyuan Zhang1Jianbo Yao2Yue Cheng3Zhongrong Chen4Gang Zhao5Gang Zhao6Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, ChinaSchool of Basic Medicine, Anhui Medical University, Hefei, ChinaCollege of Life Sciences, Anhui Medical University, Hefei, ChinaResearch and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, ChinaResearch and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, ChinaResearch and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, ChinaDepartment of Electronic Science and Technology, University of Science and Technology of China, Hefei, ChinaAlthough freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10–50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5–40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a∗ value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing.https://www.frontiersin.org/articles/10.3389/fnut.2022.914373/fullstatic magnetic fieldthawingphysicochemical qualitymicrostructurebeef tenderloin |
| spellingShingle | Junbo Jiang Liyuan Zhang Jianbo Yao Yue Cheng Zhongrong Chen Gang Zhao Gang Zhao Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin Frontiers in Nutrition static magnetic field thawing physicochemical quality microstructure beef tenderloin |
| title | Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin |
| title_full | Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin |
| title_fullStr | Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin |
| title_full_unstemmed | Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin |
| title_short | Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin |
| title_sort | effect of static magnetic field assisted thawing on physicochemical quality and microstructure of frozen beef tenderloin |
| topic | static magnetic field thawing physicochemical quality microstructure beef tenderloin |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.914373/full |
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