肉类研究2024，Vol.38Issue(4)：43-50,8.DOI:10.7506/rlyj1001-8123-20240324-065
高压静电场协同臭氧解冻对冷鲜猪肉品质特性的影响
Effect of Combined High-Voltage Electrostatic Field-Ozone Thawing on Quality Characteristics of Frozen Pork
摘要
Abstract
To investigate the effect of combined high-voltage electrostatic field(HVEF)-ozone thawing on the quality of frozen pork,we compared the effects of thawing in a refrigerator at 4℃with the assistance of HVEF(10 mA and 4 000 V),ozone treatment(64.5 mg/m3 for 30 min)and their combination on the total plate count,moisture content,thawing loss,color,texture,microstructure,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,and volatile flavor compounds of frozen pork using fresh pork as a control.Frozen pork treated by HVEF combined with ozone showed the shortest thawing time of 2 h.The combined treatment significantly reduced the microbial load,thawing loss,TVB-N content,and TBARS value of pork,effectively inhibited the formation of metmyoglobin and fat oxidation,and maintained the color,water retention,texture properties and muscle structure integrity.In addition,this synergistic treatment altered the composition of volatile flavor substances by increasing the relative contents of aldehydes,alcohols,and alkenes,and produced several new flavor substances,mainly alcohols and ketones,which contributed significantly to the overall flavor formation of pork after thawing.In conclusion,HVEF-ozone thawing has significant advantages with regard to thawing efficiency,physicochemical indices and volatile flavor substances.关键词
猪肉/高压静电场/臭氧/解冻/品质Key words
pork/high-voltage electrostatic field/ozone/thawing/quality分类
轻工纺织引用本文复制引用
杜金,韦锦梅,王丽,林颖,邝金艳,王远亮..高压静电场协同臭氧解冻对冷鲜猪肉品质特性的影响[J].肉类研究,2024,38(4):43-50,8.基金项目
2022湖南省农业产业技术体系项目(湘农发2022-67) （湘农发2022-67）
湖南省重点研发计划项目(2022NK2035) （2022NK2035）
