Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

被引：43
作者：
Zhang, Chao [1 ]
Sun, Qinxiu [1 ,2 ]
Chen, Qian [1 ]
Kong, Baohua [1 ]
Diao, Xinping [3 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China
[3] Northeast Agr Univ, Coll Anim Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
INTERNATIONAL JOURNAL OF REFRIGERATION | 2020年 / 117卷
关键词：
Ultrasound-assisted immersion freezing; Chicken breast; Quality; Physicochemical properties; WATER DISTRIBUTION; MEAT QUALITY; FROZEN; ICE; MICROSTRUCTURE; ATTRIBUTES; OXIDATION; PROTEINS; MOBILITY; DAMAGE;
D O I：
10.1016/j.ijrefrig.2020.05.006
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical properties of chicken breast. As the ultrasonic power increased, the total freezing time of the UF samples first decreased and then increased. UF at 165 W (UF-165) remarkably shortened the freezing time of the samples. Microstructure analysis showed that UF-165 samples had the smaller and more uniform ice crystals. In addition, UF-165 effectively reduced the thawing and cooking losses (P<0.05) compared to those of the AF and IF samples. Low field nuclear magnetic resonance analysis proved that the T-21 and T-22 of the UF-165 samples were shorter than those of the AF and IF samples (P<0.05), which meant that UF-165 reduced the mobility and loss of immobilized water. Overall, the appropriate ultrasonic power had a positive effect on maintaining the quality of frozen chicken breast. (C) 2020 Elsevier Ltd and IIR. All rights reserved.
引用
收藏
页码：247 / 255
页数：9
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