CN113995004A - Auxiliary storage method for meat with variable intermittent ratio magnetic field - Google Patents
Auxiliary storage method for meat with variable intermittent ratio magnetic field Download PDFInfo
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- CN113995004A CN113995004A CN202110907402.XA CN202110907402A CN113995004A CN 113995004 A CN113995004 A CN 113995004A CN 202110907402 A CN202110907402 A CN 202110907402A CN 113995004 A CN113995004 A CN 113995004A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 43
- 239000013078 crystal Substances 0.000 claims abstract description 43
- 230000008014 freezing Effects 0.000 claims abstract description 24
- 238000007710 freezing Methods 0.000 claims abstract description 24
- 238000010257 thawing Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000005070 sampling Methods 0.000 claims description 6
- 230000002745 absorbent Effects 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 238000005057 refrigeration Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000005389 magnetism Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01B—MEASURING LENGTH, THICKNESS OR SIMILAR LINEAR DIMENSIONS; MEASURING ANGLES; MEASURING AREAS; MEASURING IRREGULARITIES OF SURFACES OR CONTOURS
- G01B11/00—Measuring arrangements characterised by the use of optical techniques
- G01B11/28—Measuring arrangements characterised by the use of optical techniques for measuring areas
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01G—WEIGHING
- G01G17/00—Apparatus for or methods of weighing material of special form or property
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N5/00—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid
- G01N5/04—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid by removing a component, e.g. by evaporation, and weighing the remainder
- G01N5/045—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid by removing a component, e.g. by evaporation, and weighing the remainder for determining moisture content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- General Physics & Mathematics (AREA)
- Physics & Mathematics (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a magnetic field auxiliary storage method for meat with variable intermittent ratio, which comprises the steps of placing meat blocks in a refrigeration environment with an intermittent magnetic field, controlling the temperature of the refrigeration environment within the range of-18 ℃ to-25 ℃, freezing the meat blocks, detecting the size of ice crystals of the meat blocks at regular time, and adjusting the opening-closing time ratio of the magnetic field according to the size of the ice crystals of the meat blocks. The invention introduces the non-heat effect of the magnetic field to the food, and selects the optimum magnetic field applying process for the corresponding meat through experimental determination, thereby obviously improving the quality of the meat after long-time frozen storage, reducing the juice loss caused by freezing and prolonging the storage time of the meat.
Description
Technical Field
The invention belongs to the field of food freezing and refrigeration, and particularly relates to a method for auxiliary storage of meat in a variable interval ratio magnetic field.
Background
The meat is an important food in daily life and is rich in protein and amino acid. In order to prolong the shelf life of meat and to transport it, it is common to store the meat frozen at a low temperature of-18 ℃ to-25 ℃. However, direct low-temperature freezing causes a series of serious problems of serious juice loss, large dry consumption, color change and the like after thawing. The biology has certain magnetism, can generate magnetic field biological effect under the additional condition of the magnetic field, and can also influence the freezing process. In addition, the magnetic field has great influence on the water on the microscopic scale, so that hydrogen bonds among large water molecule clusters can be broken to form smaller water molecule clusters, and the formation of smaller-size ice crystals in the icing process of the water is facilitated. The research shows that the meat has the functions of reducing the size of ice crystals and reducing the loss of juice under the addition of a magnetic field with proper strength, and the additional magnetic field has the advantages of simple operation, no toxicity, no harm and little influence on nutrient substances and trace elements of the meat.
The conventional meat storage method causes phenomena such as increased juice loss due to the growth of ice crystals during the storage, thereby causing the phenomena such as the beginning of stale meat, deteriorated taste, nutrient loss, etc. after a certain period of storage. It is therefore important to find a new method that can exert a magnetic field with the best and least negative impact on the freezing process.
Disclosure of Invention
The invention provides a magnetic field auxiliary storage method for changing meat into intermittent type ratio, which aims to solve the technical problems in the prior art.
The technical scheme adopted by the invention for solving the technical problems in the prior art is as follows: a magnetic field auxiliary storage method for meat with variable intermittent ratio includes such steps as putting meat blocks in a refrigerating environment with intermittent magnetic field, controlling the temp of refrigerating environment at-18-25 deg.C, freezing, measuring the sizes of ice crystals, and regulating the on-off time ratio of magnetic field.
Furthermore, the magnetic field intensity is adjustable, and the adjusting range is 1-10 mT.
Further, the magnetic field strength of the magnetic field is adjusted according to the ice crystal size of the meat piece.
Further, the magnetic field is a static magnetic field, an alternating magnetic field, or a pulsed magnetic field.
Further, the ice crystal size of the meat piece is determined by the following method: sampling the frozen meat blocks, cutting the frozen meat blocks into slices by a slicer in an environment of-18 to-25 ℃, observing and selecting a region with clear ice crystal outline under a microscope, and taking a picture by a camera carried by the microscope; finally, image processing software is used for counting the ice crystal area, and an average value is obtained.
Further, the thawing loss of the meat pieces is detected at regular time intervals, and the magnetic field on-off time ratio and the magnetic field strength are adjusted according to the thawing loss of the meat pieces.
Further, the thawing loss was measured by the following method: sampling and weighing the frozen meat blocks; then sealing the sample with a plastic bag, and unfreezing the sample in a constant temperature water tank at 25 ℃; taking out the completely thawed sample block, and sucking the surface water by using absorbent paper and weighing; setting the weight of a sample before thawing as M1, setting the weight of the sample after thawing as M2, and setting the thawing loss as alpha; the thawing loss α is calculated by the formula:
further, the water content of the meat is detected at regular time intervals, and the magnetic field on-off time ratio and the magnetic field strength are adjusted according to the water content of the meat.
Further, the method for measuring the water content comprises the following steps: taking a clean crucible and weighing; taking 2-3 g of a sample which is completely thawed and absorbs surface moisture, putting the sample into a crucible, carrying the crucible together, putting the crucible into an oven, setting the temperature to be 105 ℃, drying for 24 hours, taking out the crucible, and weighing; setting the weight of the crucible to be N1, setting the weight of the sample and the crucible before drying to be N2, setting the weight of the sample and the crucible after drying to be N3, and setting the water content of the sample to be beta; the water content beta is calculated according to the following formula:
further, the ice crystal size of the meat pieces was measured every 3 to 10 days.
The invention has the advantages and positive effects that: the invention introduces the non-heat effect of the magnetic field to the food, and selects the optimum magnetic field applying process for the corresponding meat through experimental determination, thereby obviously improving the quality of the meat after long-time frozen storage and reducing the juice loss caused by freezing. Prolong the storage time of meat. By contrast with no magnetic field applied at all during storage, the process of applying a magnetic field differently during storage can significantly improve the storage process. Can reduce the size of ice crystals formed by freezing meat, reduce thawing loss and improve water content.
The invention takes the influence of different magnetic field treatment processes on the food in the processes of freezing and fresh-keeping storage into consideration on the basis of utilizing the advantages of reducing the freezing loss caused by the magnetic field auxiliary freezing and fresh-keeping storage, improving the quality of the refrigerated food and the like. The food stored under the process of the invention not only keeps the advantages of magnetic field assisted freezing and fresh keeping, but also avoids the disadvantages caused by long-time magnetic field environment of the food.
Drawings
FIG. 1 is a schematic diagram of ice crystal area after different time periods under different magnetic field on-off time ratios and magnetic field strengths by using the method of the present invention.
FIG. 2 is a graph showing thawing loss after different time periods under different magnetic field on-off time ratios and magnetic field strengths by using the method of the present invention.
FIG. 3 is a schematic diagram showing water content after different time periods under different magnetic field on-off time ratios and magnetic field strengths by using the method of the present invention.
Detailed Description
For further understanding of the contents, features and effects of the present invention, the following embodiments are enumerated in conjunction with the accompanying drawings, and the following detailed description is given:
referring to fig. 1 to 3, a method for auxiliary storage of meat with a magnetic field of varying intermittent ratio includes placing meat blocks in a refrigeration environment with an intermittent magnetic field, controlling the temperature of the refrigeration environment within the range of-18 ℃ to-25 ℃, freezing the meat blocks, detecting the size of ice crystals of the meat blocks at regular time, and adjusting the on-off time ratio of the magnetic field according to the size of the ice crystals of the meat blocks. Meat can be cut to suitable size: cuboid with cubic and square cross section; the completely frozen meat blocks are continuously stored in a low-temperature environment, and a certain magnetic field opening-closing time ratio can be preset in the storage process. The opening and closing time ratio of the magnetic field can be adjusted according to the detection values of the ice crystal size and the like of the meat block in the later period. The magnetic field opening-closing time ratio is the ratio of the magnetic field opening time length to the magnetic field closing time length.
Furthermore, the magnetic field intensity is adjustable, and the adjusting range can be 1-10 mT. The magnetic field may be a field with adjustable magnetic field strength, such as by varying the voltage, current, etc. of the magnetic field power supply that generates the magnetic field, to vary the magnetic field strength.
The magnetic field intensity of the magnetic field can be adjusted according to the detection value change of the ice crystal size and the like of the meat blocks. The storage process can be preset with a certain magnetic field intensity. And adjusting the magnetic field intensity according to the detection values such as the ice crystal size of the meat block in the later period.
Further, the magnetic field may be a static magnetic field, an alternating magnetic field, or a pulsed magnetic field. The type of magnetic field can be varied by varying the power supplied to the field.
Further, the ice crystal size of the meat pieces may be determined by: sampling the frozen meat blocks, slicing the frozen meat blocks into slices by a slicer at the temperature of between 18 ℃ below zero and 25 ℃ below zero, observing and selecting an area with clear ice crystal outline under a microscope, and taking pictures by a camera carried by the microscope; finally, image processing software can be used for counting the ice crystal area and taking an average value. Image-Pro Plus Image processing software in the prior art can be used to count the ice crystal area. Image-Pro Plus is an Image analysis software used by thousands of researchers worldwide, which can easily acquire images, calculate, measure, and classify objects, and automate work.
Further, the thawing loss of the meat pieces can be detected at regular time intervals, and the ratio of the magnetic field on/off time and the magnetic field intensity can be adjusted according to the thawing loss of the meat pieces.
Further, the thawing loss may be measured by: sampling and weighing the frozen meat blocks; then, sealing the sample with a plastic bag, and unfreezing the sample in a constant temperature water tank at 25 ℃; the completely thawed sample block can be taken out, and the surface moisture is absorbed and weighed by absorbent paper; the weight of the sample before thawing can be set as M1, the weight of the sample after thawing can be set as M2, and the thawing loss can be set as alpha; the thawing loss α is calculated by the formula:
furthermore, the water content of the meat pieces can be detected at regular time, and the opening-closing time ratio of the magnetic field and the magnetic field intensity can be adjusted according to the water content of the meat pieces.
Further, the method for measuring the water content may be: taking a clean crucible and weighing; 2-3 g of the sample which is completely thawed and absorbs the surface moisture is taken out and put into a crucible to bear the weight together, then the crucible is put into an oven, the temperature can be set to be 105 ℃, the crucible can be dried for 24 hours, and the crucible is taken out and weighed; the weight of the crucible can be set as N1, the weight of the sample and the crucible before drying can be set as N2, the weight of the sample and the crucible after drying can be set as N3, and the water content of the sample can be set as beta; the water cut β can be calculated as:
further, the ice crystal size, thawing loss, water content, etc. of the meat mass may be measured every 3 to 10 days.
By adopting the method, the numerical values of the size of the ice crystal, the thawing loss and the water content can be obtained by adjusting the ratio of the magnetic field intensity to the magnetic field opening and closing time, and the set values of the ratio of the magnetic field intensity to the magnetic field opening and closing time are taken as working conditions; the control parameters of the ratio of the magnetic field intensity to the magnetic field opening and closing time can be obtained by comparing the numerical values of the ice crystal size, the thawing loss and the water content under different working conditions.
The following is that setting 5 operating mode conditions through adjusting magnetic field on-off time ratio, obtaining the numerical value of ice crystal size, thawing loss, moisture content of meat product under 5 operating mode conditions in different storage time quantum, the numerical value of ice crystal size, thawing loss, moisture content under the accessible different operating modes of comparison, obtains the control parameter of a preferred magnetic field on-off time ratio.
Working condition 1:
1. cutting the meat into set size: 2.5 by 2.5 cuboids, 2.5 by 5 square cross-sectional cuboids;
2. setting the magnetic field environment of the frozen storage, wherein the magnetic field types are as follows: the pulse magnetic field, magnetic field intensity is: 1 to 10 mT.
3. The optimal freezing temperature is selected as follows: -18 ℃ to-25 ℃.
4. And placing the meat blocks in the set environment until the meat blocks are completely frozen.
5. After the meat is completely frozen, the meat is continuously stored in a set environment, and the magnetic field is opened for a time length T1Is 4 hours and the magnetic field is closed for a time period T2The ice crystals were stored for 15 days by analogy for 4 hours, and the ice crystal, thawing loss and water content were measured every five days.
Working condition 2:
1. cutting the meat into set size: 2.5 by 2.5 cuboids, 2.5 by 5 square cross-sectional cuboids.
2. Setting the magnetic field environment of the frozen storage, wherein the magnetic field types are as follows: the pulse magnetic field, magnetic field intensity is: 1 to 10 mT.
3. The optimal freezing temperature is selected as follows: -18 ℃ to-25 ℃.
4. Placing the meat blocks in the above set environment until completely freezing, and recording for T1。
5. After the meat is completely frozen, the meat is continuously stored in a set environment, and the magnetic field is opened for a time length T1Is 8 hours and the magnetic field is closed for a time period T2The ice crystals, the thawing loss and the water content are measured every five days after the ice crystals are stored for 8 hours by analogy for 15 days.
Working condition 3:
1. cutting the meat into set size: 2.5 by 2.5 cuboids, 2.5 by 5 square cross-sectional cuboids.
2. Setting the magnetic field environment of the frozen storage, wherein the magnetic field types are as follows: the pulse magnetic field, magnetic field intensity is: 1 to 10 mT.
3. The optimal freezing temperature is selected as follows: -18 ℃ to-25 ℃.
4. Placing the meat blocks in the above set environment until completely freezing, and recording for T1。
5. After the meat is completely frozen, the meat is continuously stored in a set environment, and the magnetic field is opened for a time length T1Is 12 hours and the magnetic field is closed for a time period T2The ice crystals were stored for 12 hours, and by analogy, the ice crystal, thawing loss and water content were measured every five days for 15 days.
Working condition 4:
1. cutting the meat into set size: 2.5 by 2.5 cuboids, 2.5 by 5 square cross-sectional cuboids.
2. Setting the magnetic field environment of the frozen storage, wherein the magnetic field types are as follows: the pulse magnetic field, magnetic field intensity is: 1 to 10 mT.
3. The optimal freezing temperature is selected as follows: -18 ℃ to-25 ℃.
4. Placing the meat blocks in the above set environment until completely freezing, and recording for T1。
5. After the meat is completely frozen, the meat is continuously stored in a set environment, and the magnetic field is opened for a time length T1Is 24 hours and the magnetic field is closed for a time period T2The ice crystal, the thawing loss and the water content are measured every five days after the storage for 15 days by analogy.
Working condition 5:
1. cutting the meat into set size: 2.5 by 2.5 cuboids, 2.5 by 5 square cross-sectional cuboids.
2. Setting the magnetic field environment of the frozen storage, wherein the magnetic field types are as follows: the pulse magnetic field, magnetic field intensity is: 1 to 10 mT.
3. The optimal freezing temperature is selected as follows: -18 ℃ to-25 ℃.
4. Placing the meat blocks in the above set environment until completely freezing, and recording for T1。
5. After the meat is completely frozen, the meat is continuously stored in a set environment, and the magnetic field is opened for a time length T1Is 0 hour and the magnetic field is closed for a time period T2The ice crystals were stored for 24 hours by analogy for 15 days, and the ice crystal, thawing loss and water content were measured every five days.
The above-mentioned embodiments are only for illustrating the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and to carry out the same, and the present invention shall not be limited to the embodiments, i.e. the equivalent changes or modifications made within the spirit of the present invention shall fall within the scope of the present invention.
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Cited By (6)
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| CN114739107A (en) * | 2022-04-27 | 2022-07-12 | Tcl家用电器（合肥）有限公司 | Refrigeration equipment control method and device, refrigeration equipment and storage medium |
| CN114909868A (en) * | 2022-04-27 | 2022-08-16 | Tcl家用电器（合肥）有限公司 | Meat preservation method and refrigerator |
| CN115299487A (en) * | 2022-08-17 | 2022-11-08 | 广东海洋大学 | Method for freezing aquatic products with assistance of magnetic field |
| CN116491543A (en) * | 2023-05-25 | 2023-07-28 | 江南大学 | Method for prolonging supercooling of meat product in magnetic field environment |
| CN116636557A (en) * | 2023-05-25 | 2023-08-25 | 英都斯特(无锡)感应科技有限公司 | Method for preserving agricultural products or agricultural byproducts in storage |
| CN116941722A (en) * | 2022-04-18 | 2023-10-27 | 中国科学院理化技术研究所 | Magnetic field-assisted freezing device, freezing equipment and magnetic field-assisted freezing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116941722A (en) * | 2022-04-18 | 2023-10-27 | 中国科学院理化技术研究所 | Magnetic field-assisted freezing device, freezing equipment and magnetic field-assisted freezing method |
| CN114739107A (en) * | 2022-04-27 | 2022-07-12 | Tcl家用电器（合肥）有限公司 | Refrigeration equipment control method and device, refrigeration equipment and storage medium |
| CN114909868A (en) * | 2022-04-27 | 2022-08-16 | Tcl家用电器（合肥）有限公司 | Meat preservation method and refrigerator |
| CN114909868B (en) * | 2022-04-27 | 2024-03-12 | Tcl家用电器（合肥）有限公司 | Fresh-keeping method for meat blocks and refrigerator |
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| CN115299487A (en) * | 2022-08-17 | 2022-11-08 | 广东海洋大学 | Method for freezing aquatic products with assistance of magnetic field |
| CN115299487B (en) * | 2022-08-17 | 2024-04-09 | 广东海洋大学 | Method for freezing aquatic products with assistance of magnetic field |
| CN116491543A (en) * | 2023-05-25 | 2023-07-28 | 江南大学 | Method for prolonging supercooling of meat product in magnetic field environment |
| CN116636557A (en) * | 2023-05-25 | 2023-08-25 | 英都斯特(无锡)感应科技有限公司 | Method for preserving agricultural products or agricultural byproducts in storage |
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