The effects of alternating magnetic fields on grass carp slices were studied during 13-day cold storage at (4±1) ℃, providing a novel method for the preservation of fish. The fish samples were divided into alternating magnetic field groups and conventional refrigerating groups. The indexes were analyzed by microbial evaluation (total viable count), physicochemical evaluation [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARS), pH value, biogenic amines concentration, drip loss rate, cooking loss, and color difference value] and sensory evaluation (color, odor, texture, tissue state, and overall acceptability). Results showed that compared with conventional refrigerating, the alternating magnetic field of 2 mT could inhibit the grass carp in microbial breeding, decrease TVB-N content, TBARS value, and the change in pH, and decrease the production of characteristic putrescine, drip loss, and cooking loss. Besides, the colour and sensory quality of the fish samples were better maintained. The total viable count and TVB-N values of grass fish fillet samples in the conventional refrigerating group exceeded the threshold on the 5th day, while the samples in the 2 mT alternating magnetic field exceeded the threshold on the 10th day. By comprehensive analysis of the evaluation indexes, it was found that the alternating magnetic field could prolong the shelf life of grass carp slices for 3 to 5 days. The alternating magnetic field has a certain application prospect in the refrigerated preservation of fish.
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