Ngapo T M, Babare I H, Reynolds J, Mawson R F
Food Science Australia, Sneydes Road, Werribee, Victoria 3030, Australia.
Meat Sci. 1999 Nov;53(3):159-68. doi: 10.1016/s0309-1740(99)00051-0.
Cryo-scanning electron microscopy was used to study the ultrastructure of small samples (approximately 6 g) of pork. Combinations of six freezing rates, two storage times and three thawing rates were used. Cavities created after sublimation of the ice crystals were quantitatively analysed using an image analysis software package. The cross-sectional areas of cavities of meat samples in the frozen state were approximately ten times the areas of the cavities of the fresh and thawed samples. The large cavities in the frozen state grossly distorted the muscle cell structures. Upon thawing, the meat structure had almost completely recovered. No significant freezing rate effects were observed, however, trends were evident. Significant storage time effects were observed. In the frozen state, at the 90th percentile level, the hole area fraction was greater in stored samples for intermediate cavity areas. In thawed samples, hole area fractions of stored samples were greater than in samples without storage.
采用低温扫描电子显微镜研究了小块猪肉样本（约6克）的超微结构。使用了六种冷冻速率、两种储存时间和三种解冻速率的组合。利用图像分析软件包对冰晶升华后形成的空洞进行了定量分析。冷冻状态下肉类样本空洞的横截面积约为新鲜和解冻样本空洞面积的十倍。冷冻状态下的大空洞严重扭曲了肌肉细胞结构。解冻后，肉的结构几乎完全恢复。未观察到显著的冷冻速率影响，不过趋势明显。观察到了显著的储存时间影响。在冷冻状态下，在第90百分位数水平，储存样本中中等空洞面积的空洞面积分数更大。在解冻样本中，储存样本的空洞面积分数大于未储存的样本。
