Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Meat Sci. 2023 Jan;195:109002. doi: 10.1016/j.meatsci.2022.109002. Epub 2022 Oct 12.
The quality of marinated meat could be assessed by the uniformity of marinade distribution within it. In this study, the diffusion behavior of sucrose inside the marinated beef was quantitatively characterized from 2D plane and 3D space using hyperspectral imaging (HSI) and finite element analysis (FEA), respectively. Visualization of sucrose content based on HSI showed that the distribution state of sucrose on marinated beef was not uniform. Subsequently, the diffusion behavior of sucrose in the 3D beef geometric model was simulated using FEA. Results revealed that the diffusion rate of sucrose on muscle tissues is significantly higher than other tissues, and the difference in diffusion behavior is the main reason for the inhomogeneous distribution of sucrose. The quantitative characterization of marinade diffusion behavior makes it possible to predict the marinade's transient distribution state, thereby determining the optimal marinade conditions for the meat. Therefore, the method proposed has practical significance for evaluating and regulating the quality of marinated meat products.
腌制肉的质量可以通过其内部腌料分布的均匀性来评估。在这项研究中，使用高光谱成像（HSI）和有限元分析（FEA）分别从 2D 平面和 3D 空间对腌制牛肉内部蔗糖的扩散行为进行了定量描述。基于 HSI 的蔗糖含量可视化显示，蔗糖在腌制牛肉上的分布状态不均匀。随后，使用 FEA 模拟了蔗糖在 3D 牛肉几何模型中的扩散行为。结果表明，蔗糖在肌肉组织中的扩散速率明显高于其他组织，扩散行为的差异是蔗糖不均匀分布的主要原因。腌料扩散行为的定量描述使得预测腌料的瞬态分布状态成为可能，从而确定了肉类的最佳腌料条件。因此，该方法对于评估和调节腌制肉类产品的质量具有实际意义。
