School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
Food Chem. 2024 Jan 1;430:137003. doi: 10.1016/j.foodchem.2023.137003. Epub 2023 Jul 27.
The effects of ultrasonic curing with various frequencies on sodium chloride (NaCl) mass transfer in pork muscle and its potential mechanisms were investigated. The results showed that ultrasound curing dramatically increased the NaCl content in pork compared to static curing, especially curing at 26.8 kHz. The binarized images of NaCl penetration in pork visually confirmed that ultrasound enhanced the efficiency of mass transfer. Energy dispersive spectroscopy showed that the distribution of NaCl in pork tissue cured by ultrasound was the densest compared to the static curing. According to impedance analysis and microstructure observation, the structure of cell membranes was damaged to different extents during ultrasound treatments. The potential mechanisms of low-frequency ultrasound accelerated curing are mainly attributed to the action of acoustic cavitation and the sponge effect. Overall, the low-frequency ultrasound is a promising revolutionary technology in the food industry that can speed up the curing process of meat.
研究了不同频率的超声波处理对猪肉中氯化钠（NaCl）传质的影响及其潜在机制。结果表明，与静态处理相比，超声处理能显著提高猪肉中的 NaCl 含量，尤其是在 26.8 kHz 时。NaCl 在猪肉中渗透的二值化图像直观地证实了超声增强了传质效率。能谱分析表明，与静态处理相比，超声处理的猪肉组织中 NaCl 的分布最密集。根据阻抗分析和微观结构观察，在超声处理过程中，细胞膜的结构受到不同程度的破坏。低频超声加速腌制的潜在机制主要归因于声空化和海绵效应的作用。总的来说，低频超声是食品工业中一种有前途的革命性技术，可以加速肉类的腌制过程。
