College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Ultrason Sonochem. 2023 Aug;98:106489. doi: 10.1016/j.ultsonch.2023.106489. Epub 2023 Jun 16.
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results displayed that ultrasonic-assisted thawing effectively reduced the thawing time by 45.37-57.58% compared with non-sonicated group, and significantly decreased the thawing loss. For the quality properties of goose meat tissue, ultrasound-assisted thawing with single-frequency of 50 kHz indicated a lower protein turbidity; meanwhile, hardness values were also significantly increased, and displayed a higher springiness, gumminess and chewiness of goose meat tissue. The microstructure analysis exhibited that the conformation of goose myofibrillar protein (MP) was modified following ultrasonic-assisted thawing, and became closer and more irregular. Therefore, ultrasound-assisted thawing treatments at 50 kHz mono-frequency (temperature 25℃) have a high potential application value in the thawing research of frozen goose meat, and lay a theoretical foundation for use in the meat process industries.
本研究旨在探讨单超声辅助解冻对冷冻鹅肉解冻效率、产品质量和构象特性的影响。研究了解冻时间、解冻损失、肌肉品质和微观结构。结果表明，与非超声组相比，超声辅助解冻可有效缩短解冻时间 45.37-57.58%，显著降低解冻损失。对于鹅肉组织的品质特性，50 kHz 单频超声辅助解冻的蛋白质浊度较低；同时，硬度值也显著增加，鹅肉组织的弹性、胶粘性和咀嚼性也更高。微观结构分析表明，超声辅助解冻后鹅肌原纤维蛋白（MP）的构象发生了修饰，变得更加紧密和不规则。因此，50 kHz 单频（温度 25℃）超声辅助解冻处理在冷冻鹅肉解冻研究中具有较高的潜在应用价值，为肉类加工行业的应用奠定了理论基础。
