食品与发酵工业 >

2022 , Vol. 48 >Issue 8: 113 - 119;127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027680

研究报告

超声波解冻功率对猪肝品质及脂质氧化特性的影响

  • 李锦锦 ,
  • 莫然 ,
  • 李琼帅 ,
  • 唐善虎 ,
  • 李思宁 ,
  • 张筱蕾
展开
  • (西南民族大学 食品科学与技术学院,四川 成都,610041)
第一作者:硕士研究生(李思宁实验师为通信作者,E-mail:616906108@qq.com)

收稿日期: 2021-04-15

  修回日期: 2021-05-11

  网络出版日期: 2022-05-18

基金资助

四川省重点研发项目(2019YFN0172)

收起

Effects of ultrasonic thawing power on quality and lipid oxidation properties of porcine liver

  • LI Jinjin ,
  • MO Ran ,
  • LI Qiongshuai ,
  • TANG Shanhu ,
  • LI Sining ,
  • ZHANG Xiaolei
Expand
  • (College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2021-04-15

  Revised date: 2021-05-11

  Online published: 2022-05-18

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摘要

该研究旨在探讨不同超声波功率解冻猪肝在短期冷藏过程中的品质变化及脂质氧化稳定性。使用120、180、240、300 W超声波功率(频率为20 kHz)解冻,以冷藏解冻作为对照,测定了猪肝的解冻时间、解冻损失、pH、挥发性盐基氮(total volatile bases nitrogen,TVB-N)、脂氧合酶(lipoxygenase,LOX)活力、共轭二烯(conjugated diolefins,CD)值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)及荧光化合物(有机相δFor、水相δFaq)。结果表明,与对照相比,超声波解冻处理大幅度缩短了猪肝的解冻时间,但解冻损失增加(P<0.05)。超声波处理猪肝在冷藏期间pH和TVB-N均低于对照,特别是中高功率超声波(180～300 W)处理后猪肝的TVB-N显著低于对照(P<0.05)。脂质氧化稳定性结果显示,解冻后猪肝的LOX活力、TBARS值、δFaq随冷藏时间延长而上升(P<0.05);而CD值和δFor在冷藏0～48 h增加(P<0.05),在随后48～72 h下降(P<0.05)。中高功率超声波(180～300 W)解冻猪肝的LOX活力、CD值、TBARS值和δF均低于(P<0.05)对照和P-120 W超声波处理组,其中,P-240 W超声波解冻组具有最低值。总体来讲,超声波解冻提高了冷冻猪肝的解冻效率和脂质氧化稳定性,240 W功率超声波解冻后猪肝的脂质氧化程度最低。

关键词： 超声波; 解冻; 猪肝; 脂质氧化; 冷藏

本文引用格式

李锦锦 , 莫然 , 李琼帅 , 唐善虎 , 李思宁 , 张筱蕾 . 超声波解冻功率对猪肝品质及脂质氧化特性的影响[J]. 食品与发酵工业, 2022 , 48(8) : 113 -119;127 . DOI: 10.13995/j.cnki.11-1802/ts.027680

Abstract

The aim of this study was to investigate the quality changes and lipid oxidation stability of porcine liver with different ultrasonic thawing power during the short-term refrigerated storage. The frozen porcine liver was thawed with 120, 180, 240, 300 W ultrasonic power (frequency 20 kHz), and refrigerated thawing was used as a control. The thawing time, thawing loss, pH, TVB-N, lipoxygenase (LOX) activity, conjugated diene (CD) value, thiobarbituric acid (TBARS) and fluorescent compounds (organic phase δFor, water phase δFaq) were used as the index for the evaluation. The results showed that by contrast with refrigerated thawing, ultrasonic thawing could greatly shorten the thawing time of the frozen porcine liver. However, the thawing loss of the porcine liver increased significantly (P<0.05) with the treatment of ultrasonic. The pH and TVB-N values of the porcine liver with ultrasonic treatment were lower than that with refrigeration thawing over the storage. Moreover, the TVB-N values of the porcine liver with medium or high power (180-300 W) were significantly lower than that with refrigeration thawing (P<0.05). Lipid oxidation properties showed that the LOX activity, TBARS value, and δFaq of the porcine liver after thawing increased with the extension of storage time (P<0.05). The CD value and δFor increased from 0 to 48 h of storage (P<0.05), then decreased in the further storage between 48 h and 72 h (P<0.05). The LOX activity, CD value, TBARS value and δF of the frozen porcine liver with medium or high ultrasonic power (180-300 W) were lower (P<0.05) than that with refrigeration thawing and P-120W ultrasonic treatment groups. In which, an effect that was the highest in the P-240W group. In conclusion, ultrasonic thawing improves the thawing efficiency and lipid oxidation stability of frozen porcine liver, particularly at a power level of 240 W.

Key words： ultrasound; thawing; porcine liver; lipid oxidation; refrigerated storage

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