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食品与发酵工业  2021, Vol. 47 Issue (5): 303-308    DOI: 10.13995/j.cnki.11-1802/ts.025166
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高压静电场解冻技术在肉类及肉制品中的应用
臧芳波1, 吕蒙1, 付永杰2, 时若栋3, 王琳1, 冯随3, 高晓光1*
1(河北科技大学 生物科学与工程学院, 河北 石家庄, 050018)
2(晋州市动物卫生监督所, 河北 石家庄, 052260)
3(河北双鸽食品股份有限公司, 河北 石家庄, 050021)
Research progress on the application of high voltage electrostatic field thawing technology in meat and meat products
ZANG Fangbo1, LYU Meng1, FU Yongjie2, SHI Ruodong3, WANG Lin1, FENG Sui3, GAO Xiaoguang1*
1(College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China)
2(Jinzhou Animal Health Supervision Institute, Shijiazhuang 052260, China)
3(Hebei Sogreen Food Co., Ltd., Shijiazhuang 050021, China)
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摘要 冷冻肉类及其制品的品质与解冻过程密不可分, 选择合适的解冻技术至关重要。高压静电解冻技术具有解冻损失小、速率快等特点。该文综述了高压静电场的解冻机理及特点, 对其应用于肉类及肉制品时对持水性、肌肉结构、颜色、解冻速率、贮藏时间等方面的影响做出了归纳, 并展望了高压静电场解冻技术的发展前景, 为今后其在肉及肉制品中的应用提供理论参考。
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臧芳波
吕蒙
付永杰
时若栋
王琳
冯随
高晓光
关键词:  高压静电场  解冻  肉类  机理    
Abstract: The quality of frozen meat and its products is inseparable from the thawing process. Therefore, choosing the right thawing technology is very important. The high voltage electrostatic field thawing technology has the characteristics of low thawing loss and fast thawing speed. The thawing mechanism and characteristics of high voltage electrostatic field thawing technology were briefly described in this article. The effects of water holding capacity, myoarchitecture, chromatic value, thawing rate and shelf life was analyzed when the technology was applied to meat and meat productions. In addition, the prospect for the high voltage electrostatic field thawing technology was prospected to provide theoretical references for future research applications.
Key words:  high voltage electrostatic field    thawing    meat    mechanism
收稿日期:  2020-07-27      修回日期:  2020-09-15                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 河北省省级省校科技合作开发资金支持项目;河北省高等学校科学技术研究项目(BJ2018061)
作者简介:  臧芳波硕士研究生和吕蒙硕士研究生为共同第一作者(高晓光副教授为通讯作者, E-mail:gaoxiaoguang999@126.com)
引用本文:    
臧芳波,吕蒙,付永杰,等. 高压静电场解冻技术在肉类及肉制品中的应用[J]. 食品与发酵工业, 2021, 47(5): 303-308.
ZANG Fangbo,LYU Meng,FU Yongjie,et al. Research progress on the application of high voltage electrostatic field thawing technology in meat and meat products[J]. Food and Fermentation Industries, 2021, 47(5): 303-308.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025166  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/303
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