Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks

Wenxin Wang; Hengxun Lin; Wenqiang Guan; Yu Song; Xingxing He; Dequan Zhang

doi:10.1016/j.foodchem.2023.137709

Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks

Food Chem. 2024 Mar 15:436:137709. doi: 10.1016/j.foodchem.2023.137709. Epub 2023 Oct 12.

Authors

Wenxin Wang¹, Hengxun Lin², Wenqiang Guan³, Yu Song¹, Xingxing He¹, Dequan Zhang⁴

Affiliations

¹ Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China.
² Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
³ Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China. Electronic address: gwq18@163.com.
⁴ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: dqzhang0118@126.com.

PMID: 37857201
DOI: 10.1016/j.foodchem.2023.137709

Abstract

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.

Keywords: Beef; Myofibrillar proteins; Static magnetic field; Thawing; Water status.

MeSH terms

Animals
Cattle
Meat* / analysis
Muscle, Skeletal / metabolism
Red Meat* / analysis
Water / metabolism
Water Quality

Substances

Water