微波食品加热
化学
红外线的
拉曼光谱
气味
红外光谱学
分析化学(期刊)
水分
食品科学
色谱法
光学
量子力学
物理
有机化学
作者
Hu Rui,Min Zhang,Qiyong Jiang,Chung Lim Law
出处
期刊:Meat Science
[Elsevier]
日期:2023-04-01
卷期号:198: 109084-109084
被引量:18
标识
DOI:10.1016/j.meatsci.2022.109084
摘要
The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.
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