摘要
以屠宰后新鲜的猪后腿肉为研究对象，进行急冷处理后再转移到一1～1℃条件下贮藏至腐败。以常规冷却作对照，对其在冷藏期间游离氨基酸、巯基、游离钙离子的变化进行测定并做相关性分析。结果显示2种处理方法各指标有相似的变化趋势，在相同的贮藏时间急冷处理要较常规冷却处理后肌肉中游离氨基酸浓度、游离钙离子浓度和巯基浓度高。相关性分析显示，游离钙离子和游离氨基酸浓度呈正相关，但不显著。游离钙离子浓度和巯基浓度呈极显著的正相关关系，巯基浓度和游离氨基酸浓度呈极显著正相关。
To analyze the influence of phase change and plastic deformation under high temperature on inherent properties of metal honeycomb sandwich structure, a nonlinear coupling analysis was implemented to honeycomb sandwich structure equipped with heating elements by the finite element numerical solution method, which was based on transient heat transfer theory of multilayer panel with phase change and thermal elastoplastic theory. By means of the analysis on the temperature field, the solid-liquid and gas-liquid phase change occurred in outer glue, and the occurring time, location, severity, and development trends can be quickly determined. Combining with the computation results of temperature field and stress field, the plastic deformation produced in the outer skin can be easily confirmed, and its dynamic evolution laws versus loaded time can also be predicted.
出处
《食品科技》
CAS
北大核心
2013年第12期136-139,共4页
Food Science and Technology
关键词
速冷
游离氨基酸
巯基
游离钙离子
glass ceramics
CaF2
luminescence
Eu^3＋
local symmetry environment
