超声波处理对畜肉解冻过程与解冻后品质影响的研究进展.pdfVIP

现代食品科技 Modern Food Science and Technology 2022, Vol.38, No.8 超声波处理对畜肉解冻过程与解冻后 品质影响的研究进展 吴平* ，姚芳，王正云，刘萍，郑海松，孙智远，徐嘉蔓 （江苏农牧科技职业学院食品科技学院，江苏泰州 225300） 摘要：超声波加工技术属于物理加工技术的范畴，近年来因其绿色、无污染的优势被广泛地应用于食品加工领域，如清洗、酶 解、分离、提取、腌制、乳化等。随着食品超声加工技术研究的不断深入，研究者们还发现超声波对冷冻畜肉产品的解冻过程有着促 进以及监测作用。该研究综述了超声波技术原理与潜在的解冻作用机制，并详细分析了超声波处理对冷冻畜产品解冻效率、保水性、 质构、新鲜度、嫩度和脂肪酸组成等关键性指标的影响。此外，还重点探讨了利用超声波回波信号状态对物料解冻过程进行低损、快 速实时监测可行性。该研究不仅为超声波技术在冷冻畜肉产品的快速解冻研究中提供理论与实际应用依据，还为畜产品解冻过程的超 声监测技术发展提供了新的研究思路。 关键词：超声；解冻；肉产品；物理加工 文章篇号：1673-9078(2022)08-361-371 DOI: 10.13982/j.mfst.1673-9078.2022.8.1104 Research Progress on the Effects of Ultrasonic Treatment on Thawing Process and Post-thaw Quality of Livestock Meat * WU Ping , YAO Fang, WANG Zhengyun, LIU Ping, ZHENG Haisong, SUN Zhiyuan, XU Jiaman (College of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China) Abstract: Ultrasonic processing technology belongs to the category of physical processing technologies. In recent years, it has been widely used in the field of food processing, such as cleaning, enzymolysis, separation, extraction, pickling and emulsification, because of its green and pollution-free advantages. With the deepening of research of food ultrasonic processing technology, researchers also found that ultrasound can be used to promote and monitor the thawing process of frozen animal meat products. In this paper, the principle of ultrasonic technology and the mechanism underlying its potential thawing action are reviewed. The effects of ultrasonic treatment on thawing efficiency, water holdi