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超声波处理在猪肉化中的应用:对水分迁移和微观结构的影响
Lina Guo1, Xinyan Zhang2, Chen Hong2
1School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
Food chemistry
|March 16, 2024
概括
超声波化改善了猪肉的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 声学 声学 声学 声学
背景情况:
- 了解化过程中猪组织的水分迁移和微观结构变化对于食品加工至关重要.
- 超声波技术为增强水过程提供了潜在的潜力.
研究的目的:
- 为了研究超声波调对猪组织的水分迁移和微观结构的影响.
- 分析声场分布,以优化超声波调参数.
- 为了评估超声波处理后猪肉的水容量和盐扩散.
主要方法:
- 低场核磁共振 (NMR) 用于分析水分迁移.
- 使用扫描电子显微镜 (SEM) 和传输电子显微镜 (TEM) 来观察微观结构的变化.
- 使用COMSOL多物理软件进行声场分布模拟.
- 进行了扩大规模的测试以验证这些发现.
主要成果:
- 超声波固化将T21向左移动,T22向右移动,减少A22,这表明增强了水容量.
- 微结构分析显示,肌肉纤维之间的间隙较大,促进盐 (NaCl) 扩散.
- 在26.8kHz的声场模拟显示了最小的静止波和明显的化,与最佳固化效应相关.
- 扩大规模的测试证实,在超声波化后,猪肉中的NaCl含量达到1%.
结论:
- 超声波化显著提高了猪肉的水容量.
- 该技术通过改变肌肉纤维微观结构来改善盐的扩散.
- 优化的超声波参数 (26.8 kHz) 是有效的水,显示了工业应用的潜力.
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