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。
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