超声参数变化测定煮熟对猪里脊肉样品的影响

Q1 Arts and Humanities

Acta Acustica united with Acustica Pub Date : 2019-11-01 DOI:10.3813/aaa.919375

A. González-Mohíno, A. Jiménez, M. Rufo, J. Paniagua, Sonia Venta Nas, L. S. Olegario

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引用次数: 6

摘要

本文介绍了一种非侵入性超声方法，用于分析和开发超声检测生猪肉和熟猪肉样品(不同烹饪条件)以及不同测量条件(冷冻和解冻)的有用性。除了研究超声脉冲速度(UPV)外，还包括了其他超声参数，如快速傅里叶变换(FFT)和衰减，这些在此类工作中都没有得到普遍的研究。实验研究采用厚度为3cm的猪里脊肉块，采用一对透传模式(频率范围为100khz)和另一对脉冲回波模式(频率范围为1000khz)的换能器。所研究的超声参数在不同的测定条件和蒸煮条件下对样品有较好的辨别能力。这些结果巩固了超声波检测作为一种非破坏性的方法，非常适合这种肉类产品，无论是生的还是熟的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Changes of Ultrasonic Parameters as a Tool to Determine the Influence of Cooking in Pork Loin Samples

This paper describes a non-invasive ultrasound method to analyze and develop the usefulness of ultrasound testing of both raw and cooked samples of pork loins (with different cooking conditions), and in different measurement conditions (frozen and thawed). Besides studying ultrasound pulse velocity (UPV), other ultrasound parameters were included such as FFT (Fast Fourier Transform) and attenuation, neither of which being commonly studied in this kind of work. The experimental study was carried out on pork loin pieces with 3 cm thickness, using a pair of transducers in through-transmission mode (frequency range up to 100 kHz), and another one in pulseecho mode (frequency range up to 1000 kHz). The ultrasound parameters studied showed good discrimination between samples in the different conditions of measurement and cooking. These results consolidate ultrasound testing as a non-destructive method well suited to this kind of meat product, both raw and cooked.

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来源期刊

Acta Acustica united with Acustica 物理-声学

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

6.8 months

期刊介绍： Cessation. Acta Acustica united with Acustica (Acta Acust united Ac), was published together with the European Acoustics Association (EAA). It was an international, peer-reviewed journal on acoustics. It published original articles on all subjects in the field of acoustics, such as • General Linear Acoustics, • Nonlinear Acoustics, Macrosonics, • Aeroacoustics, • Atmospheric Sound, • Underwater Sound, • Ultrasonics, • Physical Acoustics, • Structural Acoustics, • Noise Control, • Active Control, • Environmental Noise, • Building Acoustics, • Room Acoustics, • Acoustic Materials and Metamaterials, • Audio Signal Processing and Transducers, • Computational and Numerical Acoustics, • Hearing, Audiology and Psychoacoustics, • Speech, • Musical Acoustics, • Virtual Acoustics, • Auditory Quality of Systems, • Animal Bioacoustics, • History of Acoustics.