超声波参数对猪背骨透性脱水的影响:对结构,组成和质量转移的影响
Rosalía Meléndez-Pérez1, Jonathan Coria-Hernández1
1Thermal and Structural Analysis of Materials and Foods Laboratory, Multidisciplinary Research Unit, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Cuautitlan Izcalli 54714, Mexico.
Meat science
|December 11, 2025
概括
高强度超声处理 (HIUS) 显著增强了猪腰的透性脱水 (OD). 优化的HIUS参数可以提高质量转移和脱水效率,同时保持产品质量和柔软度.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 超声波技术 超声波技术 超声波技术
背景情况:
- 高强度超声处理 (HIUS) 在食品工业中越来越多地被采用以加强工艺.
- 透脱水 (OD) 是通过减少水活性来保存肉制品的关键方法.
- 优化HIUS参数是最大化其在食品加工中的好处的关键.
研究的目的:
- 为了研究HIUS参数对猪骨的透性脱水的影响.
- 评估HIUS辅助OD对质量转移,物理化学性质,结构和热行为的影响.
- 为了确定最佳的HIUS条件,有效的猪背部脱水.
主要方法:
- 传统的透脱水 (OD) 和HIUS辅助的OD都是在猪背上进行的.
- 包括振幅和工作周期在内的HIUS参数被系统地改变.
- 分析了质量转移,物理化学性质 (例如,容量,颜色),微观结构 (SEM) 和热行为.
主要成果:
- 在HIUS条件下 (90%的振幅,0.5个工作周期) 显著增加了水损失和溶液的吸收.
- 优化的HIUS提高了水和固体的扩散系数,提高了脱水效率.
- 微观结构分析显示了更多孔的结构,促进了质量转移;蛋白质含量和水容量得到保留.
- 在特定的HIUS处理下,观察到水活动 (a_w) 的降低和柔软度的改善 (剪切力降低).
结论:
- 高强度超声处理是一种有前途的技术,可以提高猪腰透脱水的效率.
- 优化的HIUS参数可以加快质量转移和脱水率,而不会对关键质量属性产生负面影响.
- HIUS提供了一种可行的方法来提高肉类的保存和加工效率.
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