College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Ultrason Sonochem. 2022 May;86:106014. doi: 10.1016/j.ultsonch.2022.106014. Epub 2022 Apr 23.
The aim of the study was to evaluate the positive effect of ultrasound-assisted saline thawing (UST) on the technological properties (water mobility, water holding capacity, colour, pH, shear force, TVB-N, oxidation reaction and microstructure) of mirror carp (Cyprinus carpio L.). The results present in the study showed that different thawing methods had negative impacts on the quality of mirror carp to varying degrees. Among them, UST samples had significant lower thawing loss, centrifugal loss and cooking loss than ultrasound thawing (UT) and air thawing (AT) samples (P < 0.05). The analysis result of low-field nuclear magnetic resonance illustrated that UST inhibited the mobility and distribution of water effectively. Decrease in shear force and TVBN values were observed in all thawing samples, and the UST samples maintained the significant better texture property and freshness than UT and AT samples did (P < 0.05). In addition, the treatment of UST obtained 1% salt concentration inhibited the oxidation reactions effectively. Investigation of the microstructure of samples demonstrated that the treatment of UST kept the relatively complete structure of tissue than other thawing methods. Therefore, UST can be an alternative strategy to the traditional thawing of meat.
本研究旨在评估超声辅助盐水解冻（UST）对镜鲤（Cyprinus carpio L.）的工艺特性（水分迁移率、持水能力、色泽、pH 值、剪切力、TVB-N 值、氧化反应和微观结构）的积极影响。研究结果表明，不同的解冻方法对镜鲤的质量有不同程度的负面影响。其中，UST 样品的解冻损失、离心损失和蒸煮损失显著低于超声解冻（UT）和空气解冻（AT）样品（P<0.05）。低场核磁共振分析结果表明，UST 能有效抑制水分的迁移和分布。所有解冻样品的剪切力和TVB-N 值均下降，UST 样品的质地和新鲜度均显著优于 UT 和 AT 样品（P<0.05）。此外，UST 处理获得的 1%盐浓度能有效抑制氧化反应。对样品微观结构的研究表明，UST 处理比其他解冻方法更能保持组织的相对完整结构。因此，UST 可以作为传统肉类解冻的替代策略。
