射频处理对冷冻鸡胸肉解冻效果的影响

Effect of Radio Frequency Treatment on Thawing Efficiency of Frozen Chicken Breast

本研究旨在探究射频处理工艺参数对射频解冻时间和均匀性的影响。实验采用27.12 MHz、6 kW的射频装置处理冷冻鸡胸肉,研究极板间距(8、9、10、11cm)、阳极高压(70%、75%、80%)和冻肉厚度(4、5、6cm)对射频升温及均匀性的影响规律。结果表明,随着极板间距的减小、阳极高压和样品厚度的增加,样品的升温速率加快,均匀性指数降低。基于冷冻鸡胸肉的解冻时间和温度分布,选取最佳工艺参数极板间距为9cm,阳极高压为75%,探究射频解冻和20℃常温解冻对冷冻鸡胸肉的解冻效果。与20℃常温解冻(6h)相比,射频解冻时间缩短至54.67min,鸡胸肉的菌落总数、汁液损失和总挥发性盐基氮含量均显著降低(P<0.05)。该研究结果可为射频技术在肉品解冻领域的实际应用提供理论依据和技术支撑。

The objective of the study was to investigate the effect of radio frequency parameters on the thawing time and the uniformity.During the radio frequency thawing of frozen chicken breast at 27.12 MHz and 6 kW,the effects of operating parameters such as electrode gap(8,9,10,and 11 cm),voltage(70%,75%,and 80%)and sample thickness(4,5,and 6 cm)on the pattern of temperature rise and the uniformity were examined.The results showed that with decreasing electrode gap and increasing voltage and sample thickness,the temperature rise accelerated and the uniformity index decreased.The optimum parameters were determined as 9 cm and 75%for electrode gap and voltage,respectively based on the thawing time and temperature distribution.Compared with thawing at ambient temperature(20℃,6 h),the thawing time with radio frequency was shortened to 54.67 min,and the total viable count,the drip loss and total volatile basic nitrogen(T-VBN)content were significantly reduced(P<0.05).The results of this study provide a theoretical basis and technical support for the practical application of radio frequency technology in the field of meat thawing.