背最长肌
冰晶
凝结
化学
二氧化碳
液氮
超微结构
肌原纤维
食品科学
动物科学
生物物理学
肌节
低温保护剂
冰点
解剖
生物
气象学
热力学
物理
有机化学
作者
Radoslav Grujić,L Petrović,B. Pikula,Lj. Amidžić
出处
期刊:Meat Science
[Elsevier]
日期:1993-01-01
卷期号:33 (3): 301-318
被引量:108
标识
DOI:10.1016/0309-1740(93)90003-z
摘要
The influence of freezing rate on location, shape and size of ice crystals formed during freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were investigated. Muscle samples were frozen at different rates: 0·22 cm/h and 0·39 cm/h (cooling agent was chilled air), and 3·33 cm/h, 3.95 cm/h, 4·92 cm/h and 5·66 cm/h (cooling agent was liquid carbon dioxide which expanded in the sucking-pipe of the tunnel freezer). It was found that by slow freezing (freezing rates 0·22 cm/h and 0·39 cm/h) 30·00 μm). An increase in the freezing rate was followed by a change in ice crystal location. In this case they had also been formed intracellularly. The number of crystals increased while their size decreased. The most intensive fibre damage was found in samples frozen at a rate of 0·22 cm/h, and the least in samples frozen at a rate of 3·95 cm/h with a freezing temperature of -50°C.
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