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解方法对冷猪肉的水流动性和微观结构的影响

Hui Guo¹, Ci Yuan², Xin Yao³

¹Department of Biology and Food Engineering, Bozhou University, Bozhou 236800, China.

Food chemistry: X

|August 18, 2025

概括

微波真空解 (MVT) 通过减少损失和增强水分保留,显著改善了冷猪肉的质量. 这种方法为优化肉类加工和保存质感提供了一个有前途的方法.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
材料科学材料科学材料科学

背景情况:

由于水损失和结构损坏,冷肉质量在解过程中经常受到损害.
优化解技术对于保持肉制品的感觉和营养属性至关重要.

研究的目的:

评估七种不同的解方法对冷猪肉质量的有效性.
为了确定解对水容量,水流动性和微观结构的影响.

主要方法:

七种解技术的比较分析:大气温度解 (AT),微波解 (MT),微波磁纳米粒子解 (MMT),微波真空解 (MVT),远红外解 (FT),远红外磁纳米粒子解 (FMT) 和远红外超声波解 (FUT).
评估解损失,损失和离心损失.
利用低场核磁 (LF-NMR) 和磁共振成像 (MRI) 来分析水的流动性和分布.
解猪肉样本的微观结构分析.

主要成果:

微波真空解 (MVT) 的解损耗最低 (1.5%),损耗最低 (22.5%),离心损耗最低 (20.8%).
MVT和远红外超声波解 (FUT) 处理增加了结合和固定水,同时减少了自由水.
使用磁纳米粒子 (MMT,FMT) 和MVT/FUT的解方法显著改善了猪肉的微观结构,从而产生了更紧和更颗粒的结构.

结论:

微波真空解 (MVT) 是一种高效的方法,可以提高解肉的质量,最大限度地减少损失,并增强保持水分.
先进的解技术,特别是MVT和使用磁纳米粒子或超声波的技术,显示出工业肉类加工应用的巨大潜力.
优化解方法是保持冷肉制品理想特性的关键.

关键词:

冷的猪肉猪肉冷微观结构的微观结构解方法解方法水的容量保持水的容量.水流动性的水流动性.

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