超声辅助冷冻、金属板辅助冷冻和常规冷冻对牛肉样品品质特性的影响

IF 3.5 2区工程技术 Q1 ENGINEERING, MECHANICAL

International Journal of Refrigeration-revue Internationale Du Froid Pub Date : 2024-11-17 DOI:10.1016/j.ijrefrig.2024.11.022

Hira Yuksel Sarıoğlu, Safiye Nur Dirim

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引用次数: 0

摘要

研究了家用冰箱冷冻（对照组）、不同功率水平（40%、70%和100%）的超声辅助冷冻和金属板辅助冷冻对牛肉样品品质特性的影响。超声波辅助冷冻的鱼片样品（分别为40%和70%）和金属板辅助冷冻的所有样品的冷冻时间都缩短了，但与对照样品相比，重量损失和蒸煮损失值普遍降低。超声辅助冷冻样品的总色值高于对照样品，金属板辅助冷冻样品的总色值低于对照样品。与对照样本相比，两种方法的TBARS值都较低。对照样品在蒸煮后或蒸煮前的硬度值普遍低于两种方法处理的样品。金属板辅助冷冻样品的蛋白质变性温度普遍高于其他样品。结果表明，超声和金属板辅助冷冻过程保留了牛肉的品质特征，并对牛肉的几种品质特征产生了显著影响。超声波在40%的应用在质量特性方面提供了显著的优势。金属板辅助冷冻过程的导热效应对牛肉样品的冷冻也有积极的影响。因此，在研究中对家用冰箱中食品冷冻过程中创新技术的使用进行了评估，这为将它们整合到家用冰箱的生产中带来了新的思路。

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The effect of ultrasound-assisted freezing, metal plate assisted freezing and conventional freezing on the quality characteristics of beef samples

In this study, the effects of household refrigerator freezing (control group), ultrasound-assisted freezing at different power levels (40 %, 70 %, and 100 %) and metal plate assisted freezing on the quality characteristics of beef samples were investigated. While the freezing time decreased for the fillet samples with ultrasound-assisted freezing (40 % and 70 %, respectively) and for all samples with metal plate assisted freezing, the weight loss and cooking loss values generally decreased compared to control samples. The total color values of the ultrasound-assisted frozen samples were higher than those of the control samples, while the metal plate assisted frozen samples were lower than those of the control samples. The TBARS values were found to be lower in both methods compared to control samples. The hardness values of control samples were generally lower than the samples subjected to both methods after or before cooking. The protein denaturation temperatures of the metal plate-assisted frozen samples were generally higher than others. As a result, ultrasound and metal plate assisted freezing processes preserved the quality characteristics of beef and had significant effects on several quality characteristics of beef. The application of ultrasound at 40 % provides a significant advantage in terms of quality characteristics. The effects of conduction heat transfer with metal plate-assisted freezing processes also provides the positive impact on the freezing of beef samples. Thus, the use of innovative technologies during the freezing of food in household refrigerators were evaluated within the study which brings new idea to integrate them in the production of household refrigerators.

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来源期刊

International Journal of Refrigeration-revue Internationale Du Froid 工程技术-工程：机械

CiteScore

7.30

自引率

12.80%

发文量

363

审稿时长

3.7 months

期刊介绍： The International Journal of Refrigeration is published for the International Institute of Refrigeration (IIR) by Elsevier. It is essential reading for all those wishing to keep abreast of research and industrial news in refrigeration, air conditioning and associated fields. This is particularly important in these times of rapid introduction of alternative refrigerants and the emergence of new technology. The journal has published special issues on alternative refrigerants and novel topics in the field of boiling, condensation, heat pumps, food refrigeration, carbon dioxide, ammonia, hydrocarbons, magnetic refrigeration at room temperature, sorptive cooling, phase change materials and slurries, ejector technology, compressors, and solar cooling. As well as original research papers the International Journal of Refrigeration also includes review articles, papers presented at IIR conferences, short reports and letters describing preliminary results and experimental details, and letters to the Editor on recent areas of discussion and controversy. Other features include forthcoming events, conference reports and book reviews. Papers are published in either English or French with the IIR news section in both languages.