超声辅助脉冲真空腌制提高驴肉品质：一种协同方法

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-06-14 DOI:10.1016/j.fbp.2025.06.005

Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang

{"title":"超声辅助脉冲真空腌制提高驴肉品质：一种协同方法","authors":"Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang","doi":"10.1016/j.fbp.2025.06.005","DOIUrl":null,"url":null,"abstract":"<div><div>Donkey meat is a therapeutic tonic good, which is well-liked by consumers due to its unique taste. However, donkey meat's processing is still in primary stage, its products are relatively single. One essential problem during processing of donkey meat is low curing efficiency. To solve this problem and promote the deep-processing of donkey meat, this study used standing pressure curing (SC), pulsed vacuum curing (PVC), ultrasonic-assisted curing (UAC), and ultrasonic-assisted pulsed vacuum curing (UVC) on donkey meat. Compared with other methods, UVC significantly optimized flavor of donkey meat. UVC treatment enhanced the muscle fiber gap and free amino acid content, promoted transitions in protein secondary structures and notably elevated the content of key volatiles such as heptanal, octanal, nonanal, (<em>E</em>)-2-octenal, decanal and 2-pentylfuran in samples of donkey meat. The results also identified the close relationship between water and flavor. In conclusion, UVC is a superior method in improving donkey meat quality, suggesting its potential for advancing donkey meat processing industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 224-233"},"PeriodicalIF":3.4000,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach\",\"authors\":\"Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang\",\"doi\":\"10.1016/j.fbp.2025.06.005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Donkey meat is a therapeutic tonic good, which is well-liked by consumers due to its unique taste. However, donkey meat's processing is still in primary stage, its products are relatively single. One essential problem during processing of donkey meat is low curing efficiency. To solve this problem and promote the deep-processing of donkey meat, this study used standing pressure curing (SC), pulsed vacuum curing (PVC), ultrasonic-assisted curing (UAC), and ultrasonic-assisted pulsed vacuum curing (UVC) on donkey meat. Compared with other methods, UVC significantly optimized flavor of donkey meat. UVC treatment enhanced the muscle fiber gap and free amino acid content, promoted transitions in protein secondary structures and notably elevated the content of key volatiles such as heptanal, octanal, nonanal, (<em>E</em>)-2-octenal, decanal and 2-pentylfuran in samples of donkey meat. The results also identified the close relationship between water and flavor. In conclusion, UVC is a superior method in improving donkey meat quality, suggesting its potential for advancing donkey meat processing industries.</div></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":\"153 \",\"pages\":\"Pages 224-233\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-06-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308525001208\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308525001208","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

驴肉是一种治疗补品，因其独特的口感而深受消费者的喜爱。然而，驴肉的加工仍处于初级阶段，产品相对单一。驴肉加工的一个重要问题是熟化效率低。为解决这一问题，促进驴肉深加工，本研究采用常压固化（SC）、脉冲真空固化（PVC）、超声辅助固化（UAC）和超声辅助脉冲真空固化（UVC）对驴肉进行加工。与其他方法相比，UVC显著优化了驴肉的风味。UVC处理增加了驴肉肌纤维间隙和游离氨基酸含量，促进了蛋白质二级结构的转变，显著提高了驴肉样品中七醛、辛醛、壬醛、(E)-2-辛醛、癸醛和2-戊基呋喃等关键挥发物的含量。结果还确定了水和风味之间的密切关系。综上所述，UVC是改善驴肉品质的优良方法，具有促进驴肉加工业发展的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach

Donkey meat is a therapeutic tonic good, which is well-liked by consumers due to its unique taste. However, donkey meat's processing is still in primary stage, its products are relatively single. One essential problem during processing of donkey meat is low curing efficiency. To solve this problem and promote the deep-processing of donkey meat, this study used standing pressure curing (SC), pulsed vacuum curing (PVC), ultrasonic-assisted curing (UAC), and ultrasonic-assisted pulsed vacuum curing (UVC) on donkey meat. Compared with other methods, UVC significantly optimized flavor of donkey meat. UVC treatment enhanced the muscle fiber gap and free amino acid content, promoted transitions in protein secondary structures and notably elevated the content of key volatiles such as heptanal, octanal, nonanal, (E)-2-octenal, decanal and 2-pentylfuran in samples of donkey meat. The results also identified the close relationship between water and flavor. In conclusion, UVC is a superior method in improving donkey meat quality, suggesting its potential for advancing donkey meat processing industries.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.