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This study aimed to investigate the effects of static magnetic fields (MF) with different magnetic flux densities on the cleaning efficacy and quality of Pelophylax nigromaculatus meat during assisted washing. Using ice-water immersion as the control group, experimental groups were treated with MF-assisted ice-water immersion at magnetic flux densities of 10, 20, 30, 40, and 50 mT. Parameters including moisture content, color values, pH, texture profile, centrifugal loss, fat content, protein content, muscle myoglobin content, total viable count (TVC), coliform bacteria, and water distribution were analyzed. Results indicated that the 30 mT MF treatment yielded optimal comprehensive effects. Regarding cleaning efficiency, blood removal efficiency significantly improved with increasing magnetic field intensity. The 30 mT group showed a 40.9% reduction in redness (a* value) compared to pre-washing levels, significantly surpassing the control group (11.0% reduction) and low-intensity groups (e.g., 36.0% reduction for 10 mT). However, the 50 mT group exhibited reduced efficiency (36.8% a* value reduction). For quality attributes, the 30 mT group demonstrated a centrifugal loss of 10.85%, representing a 36.85% reduction compared to the control group (17.18%, P<0.05), and was significantly lower than the 50 mT group (18.47%). Its textural properties were optimal (hardness: 56.21 gf, elasticity: 0.63), being 1.22-fold and 1.28-fold higher than the control, respectively. In microbial safety, no group completely eliminated coliforms. For sensory evaluation, the 30 mT group achieved the highest total score (42.8 points), significantly exceeding both the control (30.8 points) and 50 mT groups (35.0 points). These findings demonstrate that 30 mT MF-assisted washing simultaneously addresses three limitations of traditional ice-water immersion—low blood removal efficiency, texture deterioration, and weak microbial control—providing an optimized process for efficient cleaning and quality enhancement of Pelophylax nigromaculatus meat.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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