调理肉制品因营养价值丰富，方便快捷等优势深受消费者的青睐；在调理肉制 品的加工中，腌制和预热是两个关键工艺，決定着最终产品的口感、色泽和风味。 目前传统的腌制和预热工艺会导致产品保水性低、质构不佳等问题，严重降低了调 理肉制品的食用品质，因此科学选用腌制和预热工艺对于提升调理肉制品的品质至 关重要。目前，研究学者常通过添加辅料、优化传统工艺、引入新工艺等方式试图 解决上述问题。近年来，一些物理加工方式因其独特的优势得到了广泛关注，磁场作为一种新型的物理加工技术，在提升肉品品质和改善蛋白功能特性方面具有较大 发展潜力，但目前关于磁场辅助腌制和预热的关联研究报道较为有限，极大限制了 该技术的产业化应用与推广。 基于此，本课题以调理肉饼作为研究对象，针对传统的腌制和预热工艺中产品 保水性差的产业问题，创新性地研发出磁场辅助腌制和预热的技术参数并探究了磁 场对肌原纤维蛋白（Myofibrillar protein，MP）结构和凝胶特性的影响作用，以期为 规模化应用磁场提升调理肉制品品质提供技术支撑。具体研究内容如下： 1.磁场辅助腌制对调理肉饼食用品质与凝胶特性的影响

  以未施加磁场腌制为对照，以腌制时间和磁场强度为主要因素探究磁场辅助腌 制对调理肉饼食用品质（pH 值、色泽、质地、保水性）与凝胶特性的影响。结果表 明，与对照组相比，磁场腌制提高了肉饼的 pH 值和 a*值；选用不同磁场参数腌制 对肉饼的保水性有不同程度地提升，其中当腌制时间为3 h 时，3.0 mT组的蒸煮损失 最低，仅为5.12%。此外，磁场辅助腌制可增加调理肉饼的硬度，弹性。流变结果进 一步表明，磁场辅助腌制的肉糜凝胶 G′值高于对照组，当腌制时间为 3 h，磁场强度 为 3.0 mT 时观察到最大的 G′值，表现出更好的凝胶特性。在此基础上，磁场辅助腌制对肉糜的乳化稳定性也起到了一定的改善作用。感官评价的结果证实了磁场腌制 后的肉饼具有较好的整体接受性和质地特性。综上，以肉饼的保水性和质地特性作 为主要评定指标，得到磁场辅助腌制的最佳参数为：磁场强度 3.0 mT，腌制时间 3 h。

2.磁场辅助预热对调理肉饼品质的影响

  以上一章得到的磁场辅助腌制参数为基础，以未施加磁场腌制和预热为对照， 在肉饼的预热工艺中继续引入磁场，探究了不同磁场强度和预热时间对调理肉饼品 质的影响。结果表明，与对照组相比，采用磁场对肉饼进行预热可提高肉饼的 L*值并改善其光泽度；当预热时间为 45 min，磁场强度为 4.5 mT 时，蒸煮损失与对照组 相比降低了 29.8%。同时，磁场辅助预热可以显著增加调理肉饼的硬度，咀嚼性。水 分分布的结果进一步表明，磁场辅助预热将肉饼的弛豫时间从 36.79 ms 缩短至 33.44 ms，不易流动水的峰面积比例从 93.19%提升至 94.36%，进一步证实了保水性的结果。 在此基础上，利用电子鼻和 GC-IMS 对三组具有代表性的调理肉饼（A 组：腌制及 预热过程皆不施加磁场；B 组：腌制过程施加 3.0 mT 磁场，预热过程不施加磁场； C 组：腌制过程施加 3.0 mT 磁场，预热过程施加 4.5 mT 磁场）进行风味评估。电子 鼻的结果表明三组调理肉饼的香味轮廓类似，C 组硫化物含量略有增加，进一步利 用 GC-IMS 分析出，C 组中的挥发性风味物质含量增加，醛酮类化合物给肉饼带来了 愉悦的肉香味。综上，以调理肉饼的保水性和风味特性作为主要评定指标，得到磁 场辅助预热的最佳参数为：磁场强度 4.5 mT，预热时间 45 min。

3.磁场偶联工艺对肌原纤维蛋白结构及凝胶特性的影响

  在前两章研究的基础上，优选磁场辅助腌制和预热的技术参数，通过模拟调理 肉制品腌制和预热工艺，综合研究了磁场偶联工艺对 MP 结构和凝胶性能的影响； 对 MP 进行不同的磁场辅助处理（A 组：腌制及预热过程皆不施加磁场；B 组：腌制 过程不施加磁场，预热过程施加 4.5 mT 磁场；C 组：腌制过程施加 3.0 mT 磁场，预 热过程不施加磁场；D 组：腌制过程施加 3.0 mT 磁场，预热过程施加 4.5 mT 磁场）。 结果表明，与 A 组（46.9%）相比，磁场偶联工艺显著提高了 MP 凝胶的保水性，其 中 D 组达到最大，为 52.1%。B、C、D 三组的凝胶强度均高于 A 组，其中 D 组凝胶 强度由 56.21 g（A 组）增大至 68.45 g。水分分布的结果进一步发现，D 组不易流动 水的峰面积比例从 88%（A 组）显著升高至 93%，表明水分子之间的结合更加紧密， 从而改善了 MP 凝胶结构。对 MP 的结构研究发现，磁场偶联工艺显著改变了 MP 的 二级结构，将α-螺旋转化为β-折叠，促进疏水性基团和活性巯基的暴露，有利于形成 致密的凝胶网络。微观结构的结果证实了这一现象，即 A 组凝胶网络结构粗糙不均 匀，D 组展现出了最致密的凝胶网络结构。本章将为磁场偶联工艺提升肉制品品质 提供新思路，同时也为前两章中磁场辅助腌制和预热工艺改善调理肉饼的品质提供 有力依据。

With high nutritional value and convenience, prepared meat products have been received interest by health-conscious consumers. Marinating and preheating are two crucial processes in producing prepared meat products that significantly affect the final product's taste, color, and flavor. However, traditional marinating and preheating methods often lead to low water holding capacity and poor texture, negatively affecting the overall quality of the final product. Therefore, scientific selection of marinating and preheating processes is essential to improve the quality of prepared meat products. To date, researchers have attempted to solve the above problems by adding accessories, optimizing traditional processes, and developing new techniques. Recently, some physical processing methods have attracted wide attention due to their unique advantages. Magnetic field (MF), as a new physical processing technology, has enormous potential to improve meat quality and the functional characteristics of proteins. Yet, there were limited reports on the relationship between MF-assisted marinating and preheating, which greatly limited the industrial application and promotion of this technology. In response to this, prepared patties were selected as the research object in this study. The aim was to address the industrial problem of poor water holding capacity in traditional marinating and preheating processes by optimizing MF-assisted marinating and preheating parameters. Additionally, this study explored the effects of the MF on the structures and gel characteristics of myofibrillar proteins (MPs). The specific research contents were as follows:

1. Effects of magnetic field-assisted marinating on the edible quality and gel properties of prepared patties

  To investigate the effects of marinating time and MF intensities on the edible quality (the value of pH, color, texture, water holding capacity) and gel characteristics of prepared patties, with a control marinating without MF. Results demonstrated that MF-assisted marinating increased the value of pH and a* compared to the control group. Marinating with various MF parameters enhanced water holding capacity to varying degrees, with the 3.0 mT group having the lowest cooking loss of only 5.12% at a marinating time of 3 hours. In addition, MF-assisted marinating can increase the hardness and elasticity of the prepared patties. Rheological analysis indicated that minced meat gels treated with MF had a higher G' value than the control group, and the maximum G' value was observed at a marinating time of 3 hours and an MF intensity of 3.0 mT, indicating better gel properties. MF-assisted marinating also played a role in improving the emulsion stability of minced meat. Sensory evaluations showed good overall acceptability and texture characteristics of the patties under MF-assisted marinating. In conclusion, taking the water holding capacity and texture properties as the main evaluation indexes, the optimal MF-assisted marinating parameters were as follows: MF intensity 3.0 mT, marinating time 3 hours.

2. Effects of magnetic field-assisted preheating on the quality of prepared patties.

Based on the optimized parameters obtained from the above chapter, this chapter studied the effects of introducing MF into preheating processes for prepared patties by exploring different MF intensities and preheating time. Results showed that MF-assisted preheating improved the value of L* and the gloss of the patties when compared with control group. Additionally, using an MF intensity of 4.5 mT and preheating time of 45 minutes resulted in a reduction of 29.8% in cooking loss when compared with the control group without MF. Furthermore, results demonstrated that MF assisted-preheating could significantly increase the patties’ hardness and chewiness. The water distribution results further showed that MF-assisted preheating shortened the relaxation time from 36.79 ms to 33.44 ms while increasing the proportions of immobilized water from 93.19% to 94.36%. These findings confirmed the positive effects of MF-assisted preheating on the water holding capacity of the final product. To further evaluate the flavor characteristics of prepared patties, electronic nose and GC-IMS were used to test three representative groups (Group A: both processes without MF; Group B: marinating with 3.0 mT MF combining with preheating without MF; Group C: marinating with 3.0 mT MF combining with preheating with 4.5 mT MF). The results of the electronic nose indicated that all three groups had similar aroma profiles, although Group C had a slight increase in sulfide content. GC-IMS analysis further showed that the contents of volatile flavor substances increased in Group C, particularly aldehyde-ketone compounds, imparing a pleasant meat flavor. In conclusion, taking the water holding capacity and flavor characteristics of patties as the primary evaluation indexes, the optimal parameters of MF-assisted preheating were obtained as follows: MF intensity 4.5 mT, preheating time 45 minutes.

3. Effects of magnetic field-assisted cascade treatments on the structures and gel properties of myofibrillar proteins.

Based on the research in the previous two chapters, the technical parameters of MF-assisted marinating and preheating were optimized. By modeling two essential procedures (marinating and preheating), this work investigated the cascade effects of MF on the conformational structures and gel properties of MPs. Samples were subjected to four MF- assisted treatments (group A, both processes without MF; group B, marinating without MF combining with preheating with 4.5 mT MF; group C, marinating with 3.0 mT MF combining with preheating without MF; group D, marinating with 3.0 mT MF combining with preheating with 4.5 mT MF). Results showed that MF-assisted treatments significantly improved the water holding capacity of MP gels compared with group A (46.9%), reaching the maximum value of 52.1% in group D. Group D's gel strength increased from 56.21 g (group A) to 68.45 g. The gel strength of groups B, C, and D were all higher than those of group A. The water distribution results further showed that the P21 in group D significantly increased from 88% (group A) to 93%, which showed that water molecules were more tightly bound to each other. After exploring the structures of MPs, it was appeared that the MF-assisted cascade treatments could significantly change the secondary structures of MPs, convert α-helix to β-sheet, promote the exposure of hydrophobic groups and increase reactive sulfhydryl groups, which was conducive to forming a dense gel network. This phenomenon was confirmed by the microstructure results, which showed that the gel network structure of group A was rough and uneven, while group D demonstrated the densest network structure. This chapter will provide new ideas for improving the quality of meat products by MF-assisted cascade treatments, and provide a strong basis for improving the quality of prepared patties by MF in the previous two chapters.

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