静磁场辅助冷冻对牛肉水分分布及肌原纤维蛋白结构性质的影响

doi:10.7506/spkx1002-6630-20260126-216

食品科学 ›› 2026, Vol. 47 ›› Issue (14): 288-297.doi: 10.7506/spkx1002-6630-20260126-216

• 食品工程 • 上一篇

静磁场辅助冷冻对牛肉水分分布及肌原纤维蛋白结构性质的影响

王家慧，杨啸吟，张一敏，朱立贤，梁荣蓉，毛衍伟，董鹏程，左惠心，刘昀阁，周广晖，牛乐宝

（山东农业大学食品科学与工程学院，山东省畜禽食品品质安全控制与智慧制造国际联合实验室，山东?泰安 271018）

发布日期:2026-08-24
基金资助:
山东省重点研发计划（乡村振兴科技创新提振行动计划）项目（2022TZXD0041）

Effect of Static Magnetic Field-Assisted Freezing on Water Distribution andMyofibrillar Protein Structural Properties in Beef

WANG Jiahui, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, DONG Pengcheng, ZUO Huixin, LIU Yunge, ZHOU Guanghui, NIU Lebao

(International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)

Published:2026-08-24

摘要/Abstract

摘要： 为探究静磁场（static magnetic field，SMF）辅助冷冻对解冻后牛肉中水分分布及肌原纤维蛋白结构性质的影响，利用不同磁场强度（0、2、4、6、8、10 mT）辅助牛肉在－20 ℃环境下冷冻，待牛肉中心温度到－18 ℃后，再在4 ℃冷库中空气解冻24 h后，分别测定牛肉品质、肌原纤维蛋白性质、蛋白质氧化以及蛋白质构象等相关指标。结果表明，与0 mT组相比，磁场处理显著缩短牛肉相变时间和冷冻时间（P＜0.05），进而显著优化了牛肉解冻后的品质，磁场处理可增加牛肉中不易流动水含量和水分分布均匀性，其中2、4、6、10 mT磁场处理组显著减少了牛肉解冻损失（P＜0.05）。与无磁场冷冻组相比，磁场处理组肌原纤维蛋白溶解度显著增加（P＜0.05），浊度显著降低（P＜0.05），2 mT处理组蛋白粒径显著降低，2、6、8 mT处理表面疏水性均显著降低（P＜0.05）。同时，磁场处理可有效抑制蛋白质氧化损伤，与0 mT相比，磁场冷冻组羰基含量显著降低（P＜0.05），除4 mT组外总巯基含量显著升高（P＜0.05）。蛋白质构象分析显示，β-折叠含量随磁场强度增加呈下降趋势；磁场处理组内源荧光强度和紫外吸光度增加，2 mT处理组肌原纤维蛋白三级结构破坏程度最低。综合分析，磁场处理能降低牛肉冷冻损伤，减少肌原纤维蛋白氧化、变性程度，进而提升冷冻牛肉的食用品质，采用2 mT磁场辅助冷冻品质维持效果最好。

关键词: 静磁场辅助冷冻；牛肉；肌原纤维蛋白；牛肉品质

Abstract: To investigate the effect of static magnetic field (SMF)-assisted freezing on water distribution and myofibrillar protein (MP) structural properties in thawed beef, this study employed different magnetic field intensities (0, 2, 4, 6, 8, 10 mT) to assist beef freezing at -20 ℃. After the internal temperature reached –18 ℃, the beef was thawed in air at 4 ℃ for 24 hours. Subsequently, beef quality, myofibrillar protein properties, protein oxidation, and protein conformation were measured. Results indicated that compared with the 0 mT group, magnetic field treatment significantly shortened the phase transition time and freezing time of beef (P < 0.05), thereby significantly improving post-thaw beef quality. Magnetic field treatment increased the content of immobilized water and enhanced water distribution uniformity in beef. Specifically, magnetic field treatment at all intensity levels except at 8 mT significantly reduced thawing loss (P < 0.05). Compared with the non-magnetic field frozen group, the magnetic field-treated groups exhibited significantly increased myofibrillar protein solubility (P < 0.05) and reduced turbidity (P < 0.05); protein particle size decreased in the 2 mT group, and surface hydrophobicity was significantly lowered in the 2, 6, and 8 mT treatment groups (P < 0.05). Moreover, magnetic field treatment effectively suppressed oxidative protein damage. Compared with the 0 mT group, the magnetic field-frozen groups exhibited significantly reduced carbonyl content (P < 0.05) and the total sulfhydryl content was significantly increased in all groups except the 4 mT group (P < 0.05). Protein conformation analysis revealed that the β-sheet content decreased as magnetic field strength increased. Magnetic field treatment increased the intrinsic fluorescence intensity and ultraviolet-visible absorbance, with the 2 mT group exhibiting the least disruption of MP tertiary structure. Taken together, magnetic field treatment reduced freezing damage in beef and reduced the oxidation and denaturation of MP, thereby enhancing the eating quality of frozen beef. The 2 mT magnetic field exhibited the most effective quality preservation during freezing.

Key words: static magnetic field-assisted freezing; beef; myofibrillar protein; beef quality

中图分类号:

TS251.1

王家慧，杨啸吟，张一敏，朱立贤，梁荣蓉，毛衍伟，董鹏程，左惠心，刘昀阁，周广晖，牛乐宝. 静磁场辅助冷冻对牛肉水分分布及肌原纤维蛋白结构性质的影响[J]. 食品科学, 2026, 47(14): 288-297 https://doi.org/10.7506/spkx1002-6630-20260126-216

WANG Jiahui, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, DONG Pengcheng, ZUO Huixin, LIU Yunge, ZHOU Guanghui, NIU Lebao. Effect of Static Magnetic Field-Assisted Freezing on Water Distribution andMyofibrillar Protein Structural Properties in Beef[J]. FOOD SCIENCE, 2026, 47(14): 288-297 https://doi.org/10.7506/spkx1002-6630-20260126-216

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静磁场辅助冷冻对牛肉水分分布及肌原纤维蛋白结构性质的影响

Effect of Static Magnetic Field-Assisted Freezing on Water Distribution andMyofibrillar Protein Structural Properties in Beef

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