Exploration of electric and magnetic field emissions for supercooling preservation of beef with diverse fat/lean compositions
ハワイ大学 人間栄養及び食品・動物科学科 食品工学研究室(米国)
Dr. Soojin Jun
Supercooling has a great potential to maintain quality attributes of foods due to no ice growth in the food structure at the subzero temperature; however, the supercooling behavior of food products is highly affected by diverse physiochemical properties of foods. In this study, the operational parameters of external electric field (EF) and magnetic field (MF) were employed to preserve beef steaks with different compositions in a supercooled state. Top round and tri-tip loin beef steaks were placed in the chamber at -5˚C and the EF and MF were applied for the entire experiment. The EF and MF-treated beef samples were preserved for 7 days and the quality factors were compared with samples stored at the conventional refrigeration and freezing conditions. While beef steaks with a low-fat content treated with the EF were successfully preserved in a supercooled state at -4˚C, the supercooling status in beef steaks with high-fat contents was maintained only when being exposed to the EF and MF combination treatments. The beef samples preserved in the supercooled state showed the drip loss, significantly lower than refrigerated and frozen samples. In addition, color changes and visual appearances showed that there were no significant differences between the supercooled beef steaks and fresh controls. In conclusion, the EF and MF technology was able to maintain and extend the supercooling of beef steaks with different fat contents.