超声辅助浸渍冷冻对冻藏期间猪肉水饺肉馅水分分布和品质特性的影响

Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage

本实验采用不同超声功率研究超声辅助浸渍冷冻(ultrasonic-assisted immersion freezing,UIF)对猪肉水饺肉馅在冻藏期间肉馅水分分布和品质特性的影响。结果表明,与其他组相比,功率为90 W的UIF(UIF-90)样品持水性最高,蒸煮损失最少,破损强度在贮藏后期最大(P<0.05),说明与其他处理方式相比,UIF-90显著减少了水饺肉馅的水分损失并保持了肉馅最好的质构特性。与空气冷冻与浸渍冷冻相比,UIF样品过氧化值和硫代巴比妥酸反应物值更低(P<0.05),其中UIF-90处理组样品最低,说明其蛋白和脂肪氧化程度最低。随着超声功率的增加,所有样品红度(a^*值)先升高后降低(P<0.05),其中UIF-90处理组样品a^*值最高。低场核磁共振分析表明,UIF样品的T21和T22最短,表明适当的超声功率水平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提高了冷冻水饺肉馅的冻藏品质,其中功率为90 W时效果最好。

This study investigated the effects of ultrasound-assisted immersion freezing(UIF)under different ultrasonic powers on the water distribution and quality of pork dumpling filler during frozen storage.The results showed that the sample subjected to UIF at 90 W ultrasonic power(UIF-90)had the best water-holding capacity,the lowest cooking loss and the greatest damage strength in the late storage period indicating that UIF-90 significantly reduced the water loss(P<0.05)and maintained the best texture of pork dumpling filler.Compared to those treated by air freezing and immersion freezing,UIF samples had significantly lower peroxide value(POV)and thiobarbituric acid reactive substances(TBARS)value(P<0.05),and the lowest values were observed for the UIF-90 sample,demonstrating the lowest degree of protein and fat oxidation.As the ultrasonic power increased,a^*value increased first until reaching a maximum at 90 W,and then decreased for all samples(P<0.05).According to the low-field nuclear magnetic resonance(LF-NMR)analysis,the relaxation times T21 and T22 of the UIF-90 sample were the shortest,indicating that proper ultrasonic power levels could reduce the mobility of free water and immobilized water.Therefore,UIF at an appropriate ultrasonic power can significantly improve the quality of pork dumpling filler during frozen storage,being the most effective at 90 W.