Study On The Effect Of Plasma Electric Field On Mutton Preservation At Ice Temperature And Freezing Thawing

In this study,mutton was used as experimental material to study the effects of different electric fields(1kV/m,3kV/m,5kV/m)on the quality of mutton during storage and the effects of plasma electric field on the freezing and thawing effects of mutton.The results are as follows:(1)Compared with conventional cold storage,plasma electric field combined with ice temperature preservation can effectively improve the sensory quality of mutton,and has a significant impact on the color of mutton(P<0.05),delay the increase of pH value,reduce the loss of juice,reduce the total number of microbial colonies and TVB-N value.The results showed that the mutton stored at-4? and 5kV/m plasma electric field could keep the non freezing state and keep good color at the 8th day after storage;the maximum a*was 17.15;TBARS was only 0.827mg/100g;the total bacreriai count was only 3.781gCFU/g,which had significant difference compared with the control group(P<0.05).(2)Plasma electric field assisted freezing of mutton can accelerate the freezing rate of meat and the time required to pass through the maximum ice crystal formation zone.Among them,in the 3kV/m plasma electric field environment-20? frozen meat sample through the maximum ice crystal formation zone time is 70 minutes,compared with the control group,the time is shortened by 61%,with significant difference(P<0.05);in the 3kV/m plasma electric field environment-35? frozen meat sample through the largest ice crystal formation zone time is 40 minutes,compared with the control group,the time is shortened by 66.7%,the difference is significant(P<0.05).(3)The micro structure of muscle fiber of frozen mutton was analyzed by microscope.It was found that the frozen meat samples in-35? electric field with 3kV/m electric field had smaller ice crystals,more uniform arrangement and less damage to muscle fibers compared with other groups.The area of ice crystal was smaller than that of the control group(P<0.05),the size was only 7240.8?m2,which was closer to the size of water area between fresh meat like muscle fibers;the roundness of ice crystal was 0.67,which was closer to round shape.(4)Compared with the control group,the thawing rate of mutton was decreased by 4.6%and 8.53%in the plasma electric field with the electric field strength of 3kV/m,and the difference was significant(P<0.05).The results showed that the plasma electric field of 5kV/m could effectively improve the quality deterioration of meat during the preservation period,and the plasma electric field with electric field intensity of 3kV/m could significantly improve the quality of frozen and thawed meat.