超声辅助浸渍冻结对猪背最长肌冻结速率和品质的影响。
Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.
机构信息
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
出版信息
Meat Sci. 2018 Feb;136:1-8. doi: 10.1016/j.meatsci.2017.10.005. Epub 2017 Oct 12.
The objective of this study was to evaluate the effect of ultrasound-assisted immersion freezing (UIF) on the freezing rate and quality of porcine longissimus muscles under different ultrasound powers. UIF with a certain level of ultrasound power significantly (P>0.05) accelerated the freezing rate. The phase transition times of samples treated with UIF at 180W (UIF-180) were the shortest. There were no significant differences (P>0.05) in a* (redness), b* (yellowness), pH values or cooking loss among UIF, IF, and control (fresh muscle) samples. Investigation of the microstructure of frozen muscles demonstrated that UIF-180 remarkably reduced the size of ice crystals and made their distribution more uniform. UIF-180 samples showed a significant (P<0.05) reduction in thawing loss and T and T relaxation times compared with other treatments, which meant that UIF at certain powers could reduce the mobility and loss of immobilized and free water. The results showed that UIF at certain powers significantly increased the freezing rate of muscle samples and improved meat quality.
本研究旨在评估超声辅助浸渍冻结（UIF）在不同超声功率下对猪背最长肌冻结速率和品质的影响。在一定超声功率下，UIF 可显著（P＞0.05）提高冻结速率。经 180W 超声处理的样品（UIF-180）的相变时间最短。UIF、IF 和对照（新鲜肌肉）样品的 a值（红色度）、b值（黄色度）、pH 值和蒸煮损失均无显著差异（P＞0.05）。对冷冻肌肉微观结构的研究表明，UIF-180 可显著减小冰晶的大小，使其分布更加均匀。与其他处理相比，UIF-180 样品的解冻损失和 T 和 T 弛豫时间显著降低（P＜0.05），这意味着在一定功率下，UIF 可降低固定水和游离水的流动性和损失。结果表明，在一定功率下，UIF 可显著提高肌肉样品的冻结速率，改善肉品质。
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