沉浸式(数学)
微观结构
最长肌
超声波
凝结
冷库
冰晶
最长肌
化学
动物科学
材料科学
复合材料
生物
数学
园艺
纯数学
物理
光学
热力学
声学
作者
Mingcheng Zhang,Xiufang Xia,Qian Liu,Qian Chen,Baohua Kong
出处
期刊:Meat Science
[Elsevier]
日期:2019-05-01
卷期号:151: 24-32
被引量:94
标识
DOI:10.1016/j.meatsci.2019.01.002
摘要
The effect of ultrasound-assisted immersion freezing at 180 W (UIF-180) on the microstructure, quality and water distribution of porcine longissimus muscles during frozen storage was evaluated. The size of the ice crystals increased with extended storage time, and UIF-180 samples had a smaller size and uniform distribution of ice crystals. The thawing and cooking losses in the UIF-180 sample were significantly lower than that in air freezing (AF) and immersion freezing (IF) samples (P < 0.05). AF samples had a higher cutting force at 0 days. During the 60-180 days of the storage period, the cutting force of UIF-180 samples was significantly higher than that of AF and IF samples (P < 0.05). Low field-nuclear magnetic resonance results showed that UIF-180 decreased water migration during frozen storage. UIF-180 samples had significantly lower lipid oxidation and higher redness than that of the AF and IF samples (P > 0.05). Overall, UIF at particular powers is an efficient method in reducing quality deterioration of muscles during long-term frozen storage.
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