超声波传感器
材料科学
自来水
咀嚼度
硫代巴比妥酸
化学
食品科学
声学
环境科学
生物化学
环境工程
物理
氧化应激
脂质过氧化
作者
Jinse Kim,Seok Won Park,Donghoon Choi,Seung Hong Choi,Yong Jin Kim,Soo-Jung Lee,Hyun Jung Kim,Gui Young Han,Jong Chun Park
出处
期刊:Han-guksikpumjeojang-yutonghakoeji
[The Korean Society of Food Preservation]
日期:2017-04-30
卷期号:24 (2): 230-236
被引量:1
标识
DOI:10.11002/kjfp.2017.24.2.230
摘要
This study was carried out to investigate the effects of ultrasonic thawing on physicochemical characteristics of frozen pork sirloin. To determine the velocity of an ultrasonic thawing machine, -80°C frozen pork sirloins were thawed using 132, 580, and 1,000 kHz ultrasonic thawing machines, and the physicochemical properties of pork sirloin thawed with 15°C tap water and those using the ultrasonic thawing machines were compared. As a result, thawing speed by ultrasonic thawing was three times faster than that of tap water, but drip weight loss rate is increased by about 5% during ultrasonic thawing compared to that during thawing in tap water. However, biochemical properties, such as pH, volatile basic nitrogen, thiobarbituric acid, and total aerobic bacteria, were not improved by ultrasonic thawing. Hunter values, such as total color change and redness, improved slightly after 580 kHz ultrasonic thawing. The hardness and chewiness of the pork sirloin decreased significantly after 580 kHz ultrasonic thawing; however, springiness was not changed. These results indicate that ultrasonic thawing is faster than thawing in tap water, but the physicochemical characteristics of frozen pork sirloin was not significantly improve by ultrasonic sound.
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