食品科学2024，Vol.45Issue(11)：235-242,8.DOI:10.7506/spkx1002-6630-20231023-180
不同功率超声辅助浸渍冷冻对牛肉品质的影响
Effect of Ultrasonic-Assisted Immersion Freezing with Different Ultrasonic Powers on Beef Quality
摘要
Abstract
In this study,the effects of ultrasonic-assisted immersion freezing(UIF)with different ultrasonic powers on beef quality were measured.The changes in freezing rate,cooking loss,thawing loss,tenderness,color difference,moisture distribution and microstructure of beef were analyzed after traditional air cooling or ultrasonic-assisted freezing at different ultrasonic powers(0,200,400 and 600 W).Fresh beef was used as control.The results showed that UIF could significantly increase the freezing rate of beef,affect the color and water state,and reduce the structural destruction of muscle tissue and quality deterioration during the freezing process.At an ultrasonic power of 400 W,the fastest freezing rate was obtained,as well as the lowest cooking loss and thawing loss of 32.44％and 1.66％,respectively,and shear force closest to that of the fresh meat.In addition,the minimum freezable water of 51.11％was observed.Low-field nuclear magnetic resonance(NMR)analysis showed that the amplitude of T2,was the highest,and the amplitude of T22 was relatively small,indicating a more uniform water distribution.Microscopic observation showed that an appropriate ultrasonic power reduced the structural damage caused by freezing to muscle fibers,thereby improving the quality of frozen meat.关键词
超声辅助浸渍冷冻/牛肉/冷冻速率/肉品质/微观结构Key words
ultrasound-assisted immersion freezing/beef/freezing rate/meat quality/microstructure分类
轻工纺织引用本文复制引用
栗俊广,岳晓楠,孙晨皓,赵建生,陈博,刘思豪,白艳红..不同功率超声辅助浸渍冷冻对牛肉品质的影响[J].食品科学,2024,45(11):235-242,8.基金项目
河南省高校科技创新人才项目(23HASTIT047) （23HASTIT047）
漯河市重大科技专项(202204) （202204）
国家自然科学基金青年科学基金项目(32102045) （32102045）
