磁场辅助冻结对调理鸡胸肉肌原纤维蛋白凝胶特性的影响

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Effect ofMagnetic Field-AssstedFreezing ontheGel Properties ofMyofibrillar Protein fromPrepared Chicken Breast DUManting12，ZHAOZiqin，Auaiqi，Junguang12，Ke1，Xiangjie，ENGhaoua，HAOasheng，B （1.College ofFoodand Bioengineering，Zhengzhou Universityof Light Industry，Zhengzhou450o01，China; 2.KeyLaboratoryofColdChainFoodProcessingandSafetyControl，MinistryofEducation，Zhengzhou450o，China; 3.Henan Shuanghui Investment & Development Co.Ltd.，Luohe462OO0， China）

Abstract： The effects of freezing in magnetic fields （MF） with different intensities （2，3 and 4mT ）on the gel properties of myofibrillrprotein（MP）of preparedchickenbreastwereinvestigatedbymeasuringgelhitenessgelstrength，heological properties，water-holdingcapacitywaterdistribution，intermolecularforces，andsecondarystructureofMP.Thesudyimed to clarifythe mechanism bywhich magnetic field-asisted freezing improves the processing propertiesof prepared chicken breast.Theresultsshowedthatthegel properties ofthe treatment groups were beter than thoseof thecontrol group.The MP gel treated with MF at 3mT exhibited the highest whiteness and gel strength，and the lowest centrifugal lossDuring the heat-induced gelation process，storage modulus was significantly higher inthe MFtreatment groups than that in the control group （P<0.05 ）.MF-assisted freezingshifted thewaterwithinthe gel to bound water，and the 3mT MF treatment groupexhibitedthe highestproportionof immobilized water.MF-assstedfreezing increased thecontentsof hydrogenand disulfide bondscompared withthecontrol group.MF-asisted freezingfacilitatedthedirectional transformationofordered structures duringthethermal denaturation of MP，eading to amore compact gelnetwork and thereby ultimately improving the processing qualities of prepared chicken breast.

Keywords： prepared chicken breast; magnetic field-asisted freezing; myofibrillar protein;gel properties;moisture distribution;gel network

DOI：10.7506/rlyj1001-8123-20250623-205

中图分类号： TS251.5+5 文献标志码：A 文章编号：1001-8123（2026）06-0042-07

引文格式：

杜曼婷，赵子沁，单帅琦，等.磁场辅助冻结对调理鸡胸肉肌原纤维蛋白凝胶特性的影响[J].肉类研究，2026，40（6）： 42-48.DOI：10.7506/rlyj1001-8123-20250623-205.http：//www.rlyj.net.cn

DU Manting，ZHAO Ziqin，SHAN Shuaiqi，et al.Effectof magnetic field-assisted freezingonthegel properties of myofibrillr proteinfrompreparedchickenbreast[J].MeatResearch，026，40（6）：42-48.（inChinesewithEnglishabtract） DOI：10.7506/rlyj1001-8123-20250623-205. http：//www.rlyj.net.cn

鸡胸肉蛋白质含量高、脂肪含量低，深受消费者喜爱。（剩余17670字）