College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China.
J Food Sci. 2021 May;86(5):1692-1703. doi: 10.1111/1750-3841.15699. Epub 2021 Apr 21.
This study evaluated the effect of air thawing (AT), water thawing (WT), and ultrasound-assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the thawing rate, physicochemical properties, and protein structure of chicken breast muscle (pectoralis), and the weight of each sample was approximately 106 ± 3 g. UT shortened the total thawing time and decreased the cutting force with increasing ultrasound power. Additionally, UT at 300 W (UT-300) remarkably reduced the thawing and cooking losses of the samples compared to AT, WT, and other UT powers (p < 0.05). Low-field nuclear magnetic resonance spectroscopy showed that the T and T of the UT-300 samples were shorter than those of the AT and WT samples (p < 0.05), which revealed that UT-300 reduced the mobility and losses of both immobilized and free water. Moreover, UT-300 remarkably reduced the damage to the myofibrillar protein (MP) structure. Overall, with appropriate ultrasonic power, the thawing rate increased and changes in the MP structure were reduced. PRACTICAL APPLICATION: This study found that compared to that of AT samples, the thawing time of the UT-300 samples markedly decreased by 57%. In addition, UT-300 could reduce the damage to the myofibrillar protein structure, which was very beneficial for further processing of frozen foods.
本研究评估了空气解冻（AT）、水解冻（WT）和不同功率水平（200、300、400 和 500 W）的超声辅助浸泡解冻（UT）对鸡胸肉（胸肌）解冻速率、理化性质和蛋白质结构的影响，每个样品的重量约为 106 ± 3 g。UT 缩短了总解冻时间，并随着超声功率的增加降低了切割力。此外，与 AT、WT 和其他 UT 功率相比，UT 功率为 300 W（UT-300）显著降低了样品的解冻和烹饪损失（p < 0.05）。低场核磁共振波谱表明，UT-300 样品的 T1 和 T2 短于 AT 和 WT 样品（p < 0.05），这表明 UT-300 降低了固定水和自由水的流动性和损失。此外，UT-300 显著降低了肌原纤维蛋白（MP）结构的损伤。总的来说，适当的超声功率可以提高解冻速率，减少 MP 结构的变化。实际应用：本研究发现，与 AT 样品相比，UT-300 样品的解冻时间明显缩短了 57%。此外，UT-300 可以减少肌原纤维蛋白结构的损伤，这对于冷冻食品的进一步加工非常有益。
