低强度超声辅助解冻对猪背最长肌工艺特性的影响比较
Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle.
作者信息
Gambuteanu Corina, Alexe Petru
机构信息
"Dunarea de Jos" University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201 Galati, Romania.
出版信息
J Food Sci Technol. 2015 Apr;52(4):2130-8. doi: 10.1007/s13197-013-1204-7. Epub 2013 Nov 26.
Abstract
The objective of the present study was to analyses technological and textural properties of pork thawed by low intensity ultrasound compared to meat thawed conventionally in air (control) or by immersion in water. The pork thawing was done by means of a generator of constant frequency, with adjusting ultrasound intensity, coupled with a transducer plate and a water bath. The frequency of 25 kHz and the intensity of 0.6 W/cm(2) allowed reducing by 87 % the time required for thawing from -5 °C to -1 °C as well as the overall thawing time as compared to thawing in air. Using intensity of 0.2, 0.4, and 0.6 W/cm(2) thawing rates were 0.62, 0.73, 1 °C/min, versus 0.16 °C/min in the control. The textural and technological properties of meat thawed by ultrasound are not impaired by the significant lowering of thawing time; there were no large mass loss or modification of meat ultrastructure as compared to control.
摘要
本研究的目的是分析与在空气中（对照）常规解冻或在水中浸泡解冻的肉相比，经低强度超声解冻的猪肉的技术和质地特性。猪肉解冻是通过一台恒频发生器进行的，该发生器可调节超声强度，并与一个换能器板和一个水浴槽相连。与在空气中解冻相比，25kHz的频率和0.6W/cm²的强度可使从-5°C解冻至-1°C所需的时间以及总的解冻时间减少87%。使用0.2、0.4和0.6W/cm²的强度时，解冻速率分别为0.62、0.73、1°C/分钟，而对照中的解冻速率为0.16°C/分钟。超声解冻的肉的质地和技术特性不会因解冻时间的显著缩短而受损；与对照相比，没有大量的质量损失或肉超微结构的改变。
相似文献
1
Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle.
J Food Sci Technol. 2015 Apr;52(4):2130-8. doi: 10.1007/s13197-013-1204-7. Epub 2013 Nov 26.
2
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin.
Korean J Food Sci Anim Resour. 2014;34(1):115-21. doi: 10.5851/kosfa.2014.34.1.115. Epub 2014 Feb 28.
3
Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods.
Foods. 2019 Dec 25;9(1):26. doi: 10.3390/foods9010026.
4
Changes in the Objective Indices Related to Meat Quality of Porcine Induced by Different Thawing Methods.
Foods. 2024 Oct 3;13(19):3159. doi: 10.3390/foods13193159.
5
The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
J Anim Sci. 2013 Jan;91(1):483-90. doi: 10.2527/jas.2012-5223. Epub 2012 Oct 16.
6
Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi).
J Sci Food Agric. 2024 Aug 15;104(10):6242-6251. doi: 10.1002/jsfa.13448. Epub 2024 Mar 19.
7
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality.
Meat Sci. 2023 Apr;198:109084. doi: 10.1016/j.meatsci.2022.109084. Epub 2022 Dec 23.
8
Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi.
Food Chem. 2024 Dec 1;460(Pt 1):140424. doi: 10.1016/j.foodchem.2024.140424. Epub 2024 Jul 17.
9
Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.
Meat Sci. 2006 Jan;72(1):34-42. doi: 10.1016/j.meatsci.2005.05.027. Epub 2005 Jul 27.
10
Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure.
Ultrason Sonochem. 2021 Jan;70:105345. doi: 10.1016/j.ultsonch.2020.105345. Epub 2020 Sep 9.
引用本文的文献
1
Thawing frozen foods: A comparative review of traditional and innovative methods.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70136. doi: 10.1111/1541-4337.70136.
2
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.
Food Sci Anim Resour. 2025 Jan;45(1):199-222. doi: 10.5851/kosfa.2024.e128. Epub 2025 Jan 1.
3
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification.
Foods. 2023 May 10;12(10):1940. doi: 10.3390/foods12101940.
4
Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.
Ultrason Sonochem. 2023 Feb;93:106309. doi: 10.1016/j.ultsonch.2023.106309. Epub 2023 Jan 23.
5
Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber.
Foods. 2022 Aug 29;11(17):2616. doi: 10.3390/foods11172616.
6
Impact of ultrasonication applications on color profile of foods.
Ultrason Sonochem. 2022 Sep;89:106109. doi: 10.1016/j.ultsonch.2022.106109. Epub 2022 Aug 1.
7
Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges.
Ultrason Sonochem. 2022 May;86:106027. doi: 10.1016/j.ultsonch.2022.106027. Epub 2022 May 6.
8
Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea).
Ultrason Sonochem. 2022 Jan;82:105907. doi: 10.1016/j.ultsonch.2021.105907. Epub 2021 Dec 31.
9
Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products.
Ultrason Sonochem. 2021 Aug;76:105625. doi: 10.1016/j.ultsonch.2021.105625. Epub 2021 Jun 11.
10
Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure.
Ultrason Sonochem. 2021 Jan;70:105345. doi: 10.1016/j.ultsonch.2020.105345. Epub 2020 Sep 9.
本文引用的文献
1
Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.
Meat Sci. 2007 Apr;75(4):687-95. doi: 10.1016/j.meatsci.2006.09.019. Epub 2006 Nov 17.
2
Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles.
Meat Sci. 2007 Apr;75(4):628-39. doi: 10.1016/j.meatsci.2006.09.010. Epub 2007 Jan 5.
3
Effects of heat on meat proteins - Implications on structure and quality of meat products.
Meat Sci. 2005 Jul;70(3):493-508. doi: 10.1016/j.meatsci.2004.11.021.
4
Freezing and thawing rate effects on drip loss from samples of pork.
Meat Sci. 1999 Nov;53(3):149-58. doi: 10.1016/s0309-1740(99)00050-9.
5
Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat.
Meat Sci. 2007 Dec;77(4):616-25. doi: 10.1016/j.meatsci.2007.05.014. Epub 2007 Jun 2.
6
Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle.
Meat Sci. 1997 May;46(1):89-100. doi: 10.1016/s0309-1740(96)00105-2.
7
Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef.
Meat Sci. 1999 Jan;51(1):35-42. doi: 10.1016/s0309-1740(98)00094-1.
8
The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles.
Meat Sci. 1997 Mar;45(3):329-37. doi: 10.1016/s0309-1740(96)00106-4.
9
Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.
J Agric Food Chem. 2006 Nov 1;54(22):8589-97. doi: 10.1021/jf061576w.
10
Technical note: the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods.
J Anim Sci. 2002 Aug;80(8):2122-5. doi: 10.2527/2002.8082122x.
Zotero 插件