超声辅助浸渍冷冻对猪肉水饺肉馅品质的影响

Effect of Ultrasonic-Assisted Immersion Freezing on the Quality of Pork Dumpling Filling

本实验通过测定超声辅助浸渍冷冻(ultrasonic-assisted immersion freezing,UIF)猪肉水饺肉馅的蒸煮损失率、破损强度、硫代巴比妥酸反应产物含量、过氧化物值、色差,并进行低场核磁共振分析和感官评价,探讨不同超声功率对UIF猪肉水饺肉馅品质的影响。结果表明,UIF显著提高了水饺的冷冻速率(P<0.05),其中超声功率为90 W的UIF样品(UIF-90)冷冻时间最短。与空气冷冻相比,UIF样品具有较低的氧化程度和蒸煮损失率(P<0.05)。随着超声功率的增加,UIF样品亮度(L*值)和红度(a*值)先升高后降低,黄度(b*值)无显著变化(P>0.05)。UIF-90样品的T21和T22弛豫时间最短,表明适当的超声功率降低了游离水和不易流动水的流动性。因此,UIF在适当的超声功率下显著缩短了肉馅的冷冻时间(P<0.05),提高了冷冻水饺肉馅的品质。

This study investigated the effects of ultrasound-assisted immersion freezing(UIF)under different ultrasonic powers on the freezing rate and quality of pork dumpling filling.The results showed that UIF significantly(P<0.05)increased the freezing rate,and the sample treated with ultrasonic power of 90 W(UIF-90)took the shortest time to freeze.Compared with air freezing,UIF showed significantly lower levels of oxidation and cooking loss(P<0.05).As the ultrasonic power increased,the L*and a*values increased first and then decreased,while no significant differences were observed in b*value(P>0.05).The T21 and T22 relaxation times of the UIF-90 sample were the shortest,indicating that proper ultrasonic power levels could reduce the mobility of free water and immobilized water.To sum up,UIF significantly reduces the freezing time of pork dumpling filling at an appropriate ultrasonic power(P<0.05)and improves the quality of meat filling.