College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
Ultrason Sonochem. 2021 Mar;71:105379. doi: 10.1016/j.ultsonch.2020.105379. Epub 2020 Oct 27.
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the quality of 50% reduced-phosphate frankfurters. The results show that without ultrasound treatment, phosphate reduction caused some obvious deficits in the textural properties, sensorial parameters, and oxidative stability of frankfurters. Moreover, 25-min ultrasound treatment could significantly lower the cooking loss and enhance emulsion stability, textural properties, and sensorial parameters of reduced phosphate frankfurters, which was also verified by dynamic water distribution analysis and microstructural observation. Additionally, low constant temperature during ultrasound treatment was another crucial factor in retarding lipid oxidation during storage. Therefore, ultrasound treatment with moderate duration and stable low temperature could be considered a successful approach to obtain healthier reduced-phosphate frankfurters under the "clean label" concept.
本研究旨在评估在智能温度控制和监测系统控制下，12°C 低温条件下不同超声处理时间（15、20、25、30 和 35 分钟）对 50%减磷法兰克福香肠品质的影响。结果表明，未经超声处理，磷酸盐的减少会导致法兰克福香肠的质构特性、感官参数和氧化稳定性出现明显缺陷。此外，25 分钟的超声处理可以显著降低蒸煮损失，提高乳化稳定性、质构特性和感官参数，这也得到了动态水分分布分析和微观结构观察的验证。此外，在超声处理过程中保持低温也是在储存过程中抑制脂质氧化的另一个关键因素。因此，在“清洁标签”理念下，采用适度的超声处理时间和稳定的低温条件可以被认为是获得更健康的减磷法兰克福香肠的一种成功方法。
