Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Ultrason Sonochem. 2021 Dec;80:105831. doi: 10.1016/j.ultsonch.2021.105831. Epub 2021 Nov 14.
Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw meat for preparing infant meat puree for 15 min, 30 min, and 45 min. To assess the impact of ultrasound on infant meat puree, the viscosity, texture, water distribution, particle size and in vitro digestibility were determined. The results showed that, compared with control, viscosity and hardness of meat puree decreased and the texture was better in 400 W and 600 W groups. The content of immobilized water increased in comparison with the control. Ultrasound had no obvious effect on the digestibility of meat puree in gastric phase, but it increased the digestibility in intestinal phase with the highest digestibility (80.85%±3.33) in 600 W, 15 min group. Overall, the ultrasound parameters of 600 W for 15 min can be selected as the best condition to process infant meat puree. The findings provide a new perspective for the improvement of infant meat puree.
婴儿肉泥对婴儿口腔发育和营养摄入有不可或缺的作用。然而，市售产品质地较差，消化率相对较低。在这项研究中，采用超声（20 kHz 和 200 W、400 W 或 600 W）对生肉进行预处理 15、30 和 45 min，以制备婴儿肉泥。为了评估超声对婴儿肉泥的影响，测定了粘度、质地、水分分布、粒径和体外消化率。结果表明，与对照组相比，400 W 和 600 W 组的肉泥粘度和硬度降低，质地更好。与对照组相比，固定水含量增加。超声对胃阶段肉泥的消化率没有明显影响，但在肠阶段增加了消化率，其中 600 W、15 min 组的消化率最高（80.85%±3.33）。总的来说，600 W 超声 15 min 可以作为处理婴儿肉泥的最佳条件。研究结果为改善婴儿肉泥提供了新的视角。
