Abstract
Magnetic field-assisted supercooling preservation is a novel technology as an effective tool to extend the supercooled state and import the quality of food. In this study, the effects of static magnetic field-assisted supercooling preservation (−4 °C + SMF) on water-holding capacity (WHC) and protein denaturation of beef were investigated, with 4 °C and − 4 °C storage being used as control. Results showed that −4 °C + SMF kept the non-frozen state of beef at −4 °C for 9 days. The drip loss and centrifuging loss of −4 °C + SMF samples (3.47%, 8.26%) were significantly lower (P < 0.05) than that of 4 °C (4.38%, 10.40%) and − 4 °C (6.50%, 11.27%) on 9 d. Water migration rate and protein denaturation degree of beef were decreased with −4 °C + SMF treatment. -4 °C + SMF maintain WHC of beef by inhibiting ice formation and reducing protein denaturation, which had positive significance on decreasing the mass loss during storage.
Published Version
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