通过氯化钠溶液中的接触式/非接触式浸泡冷冻,促进冷冻猪肉的节能和质量改进。

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Yu Zhou , Xia Yu , Ran Xiao , Li-fang Zou , Qing-fei Du , Fei Ma , Cong-gui Chen
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引用次数: 0

摘要

高能耗和质量下降是肉类冷冻过程中面临的主要挑战。本研究采用三种冷冻方法研究了冷冻猪肉的能耗和质量:非包装猪肉空气冷冻(NAF)、非接触浸入式冷冻(PIF)和以氯化钠溶液为制冷剂的接触浸入式冷冻(NIF)。结果表明,NIF 可以通过增加解冻水含量、降低冷冻热负荷、缩短冷冻时间和减少蒸发损失,在大于 4 个冷冻处理时间内提高节能和冷冻效率。NIF 还能提高猪肉的 a* 值,并通过促进自由水向固定水的转化来提高保水能力。这两种浸泡冷冻方法可以减轻肌肉组织的冷冻损伤,从而减少冻融损失和蛋白质损失。这些结果为浸入式冷冻提供了一种节能、高效、优质的猪肉冷冻方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution

High energy consumption and quality deterioration are major challenges in the meat freezing process. In this study, the energy consumption and qualities of frozen pork were investigated using three freezing methods: nonpackaged pork air freezing (NAF), contactless immersion freezing (PIF) and contact immersion freezing (NIF) with NaCl solution as a refrigerant. The results indicated that NIF could improve the energy conservation and freezing efficiency in >4 freezing treatment-times by increasing the unfrozen water content, decreasing the frozen heat load, shortening the freezing time and reducing evaporation loss. NIF could also increase the a* value of the pork and improve the water-holding capacity by facilitating the conversion of free water to immobilized-water. The two immersion freezing methods could reduce freezing-thawing loss and protein loss by alleviating muscle tissue freezing damage. These results provide a suitable application of immersion freezing with energy conservation, high efficiency and good quality of frozen-pork.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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