School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Food Res Int. 2022 Jul;157:111484. doi: 10.1016/j.foodres.2022.111484. Epub 2022 Jun 7.
This study aimed to evaluate the effects of ultrasonic-assisted thawing at different frequency modes (mono-, dual- and tri-frequency) on the thawing efficiency and quality evaluation of frozen beef. The thawing time, muscle quality, and microstructure of frozen beef were studied. The results showed that ultrasonic-assisted thawing effectively reduced the thawing time by 15.7-45.4% compared with flowing water thawing. For the quality properties of beef tissue, the ultrasound-assisted thawing with the single-frequency of 22 kHz and the dual-frequency of 22/33 kHz showed a higher water holding capacity; meanwhile, shear force values were also significantly decreased, and the tenderness of beef tissue was improved accordingly under such conditions. The microstructure analysis showed that the distribution of beef muscle fibers became closer and more regular. Therefore, ultrasound-assisted thawing treatments at 22 kHz single-frequency and 22/33 kHz dual-frequency have a high potential application value in the thawing industry of frozen beef.
本研究旨在评估不同频率模式（单频、双频和三频）的超声辅助解冻对冷冻牛肉解冻效率和质量评估的影响。研究了解冻时间、肌肉品质和冷冻牛肉的微观结构。结果表明，与流水解冻相比，超声辅助解冻可有效将解冻时间缩短 15.7-45.4%。对于牛肉组织的品质特性，22 kHz 单频和 22/33 kHz 双频的超声辅助解冻具有更高的持水能力；同时，剪切力值也显著降低，牛肉组织的嫩度也相应提高。微观结构分析表明，牛肉肌纤维的分布变得更加紧密和规则。因此，22 kHz 单频和 22/33 kHz 双频的超声辅助解冻处理在冷冻牛肉解冻行业具有很高的潜在应用价值。
