电磁场保鲜对贵州黑山羊品质的影响

本文以贵州黑山羊肉为研究对象，比较研究电磁场保鲜和冷冻贮藏对贵州黑山羊肉品质的影响。在不同贮藏时间（0、15、30、45、60 d）测定贵州黑山羊肉的色差、保水性、pH、剪切力、脂质氧化值（TBARS）、挥发性盐基氮（TVB-N）以及挥发性风味物质的变化。实验结果显示，羊肉经电磁场处理15 d时，L*值显著高于冷冻组，电磁场处理在30 d内可以改善羊肉的a*和b*值。两组pH无显著变化（P>0.05），但冷冻组下降较电磁场组快。贮藏45 d内电磁场处理后羊肉的嫩度和持水力较冷冻组显著提高，且显著降低羊肉蒸煮损失率。贮藏45 d内电磁场组与冷冻组羊肉TVB-N值均小于国家安全标准（≤15 mg/100 g）。冷冻组共检出挥发性风味物质48种，电磁场组54种，其中，醛类、酯类和醇类物质的含量增高。电磁场处理后ROAV≥1的关键挥发性风味物质最多，相对含量也较高。综上所述，电磁场保鲜在贮藏45 d内对保存羊肉品质有一定的改善作用，此研究为肉类在电磁场保鲜技术延长货架期提供了一定的理论依据。

Effects of Electromagnetic Field Preservation on the Quality of Guizhou Black Goat

In this study, the effects of electromagnetic field preservation and frozen storage on the preservation quality of Guizhou black goat were studied and compared. The changes of color, water holding capacity, pH, shear force, lipid oxidation value (TBARS), volatile base nitrogen (TVB-N) and volatile flavor substances of Guizhou black goat meat were measured at different storage times (0, 15, 30, 45 and 60 d). The results showed that the L* value of goat after electromagnetic field treatment for 15 d, the L* value was significantly higher than that of the frozen group. Electromagnetic field treatment can improve the a* and b* values of goat within 30 days. There was no significant change in pH between the two groups (P>0.05), but the decrease of pH in the frozen group was faster than that in the electromagnetic field group. Compared with the frozen group, the tenderness and water holding capacity of goat treated by electromagnetic field was significantly improved during 45 d of storage, while the cooking loss rate of frozen group decreased significantly. The TVB-N of goat in the electromagnetic field group and frozen group was less than the national safety standard (≤15 mg/100 g) during 45 d of storage. A total of 48 volatile flavor substances were detected in the freezing group and 54 in the electromagnetic field group, of which the contents of aldehydes, esters and alcohols were significantly increased. The key volatile flavor substances with ROAV≥1 of electromagnetic field storage were the most abundant and had higher relative contents. In conclusion, electromagnetic field preservation has a certain positive impact in preserving the quality and flavor of Guizhou black goat meat within 45 days. This study provides some theoretical basis for extending the shelf life of meat by electromagnetic field preservation technology.