食品与发酵工业 >

2025 , Vol. 51 >Issue 14: 245 - 252

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041186

研究报告

超声波辅助煮制牛肉传质动力学分析及品质变化研究

  • 刘佳利 ,
  • 和郁春 ,
  • 余秋雨 ,
  • 岳子燕 ,
  • 朱迎春
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  • (山西农业大学 食品科学与工程学院,山西 晋中,030800)
第一作者: 硕士研究生(朱迎春教授为通信作者,E-mail:yingchun0417@163.com)

收稿日期: 2024-10-22

  修回日期: 2024-11-28

  网络出版日期: 2025-08-01

基金资助

山西省重点研发计划项目(202302140601017)山西省功能食品产业技术体系建设项目(2024CYJSTX10-03)山西农业大学曲沃果蔬研究院预制菜博士工作站项目(2024CCY-15-2)

收起

Analysis of mass transfer kinetics and quality changes in beef during ultrasonic-assisted cooking

  • LIU Jiali ,
  • HE Yuchun ,
  • YU Qiuyu ,
  • YUE Ziyan ,
  • ZHU Yingchun
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  • (College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030800, China)

Received date: 2024-10-22

  Revised date: 2024-11-28

  Online published: 2025-08-01

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摘要

该实验以牛腱子肉为研究对象,以不同功率(600、800、1 000 W)的超声波处理加以辅助进行牛肉煮制,测定煮制过程中牛肉的食盐、水分和质量变化,建立超声波辅助煮制过程中牛肉传质的动力学模型;同时测定牛肉的pH值、质构、色差、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、肌原纤维小片化指数(myofibril fragmentation index,MFI)和微观结构,分析超声波辅助煮制对牛肉品质的影响。结果表明,与未超声处理组比较,超声辅助煮制可以提高牛肉中的食盐含量变化,降低牛肉中水分含量变化和质量变化。卤煮过程中牛肉食盐含量变化的动力学参数k1、k2受超声功率的影响,超声功率的传质驱动力与t0.5/l具有良好的线性关系(R2> 0.95),超声功率1 000 W条件下,食盐含量变化的有效扩散系数最大,为1.77×10-5 m2/s。超声辅助煮制提高了牛肉的pH、TBARS含量、MFI、弹性、咀嚼性和内聚性,降低了牛肉的硬度,微观结构也显示超声处理增大了肌纤维间的空隙,促进了卤汤的渗透。因此,超声辅助煮制对牛肉品质有显著影响,并能促进传质进程。

关键词： 超声波; 传质动力学; 牛肉; 品质变化; 微观结构

本文引用格式

刘佳利 , 和郁春 , 余秋雨 , 岳子燕 , 朱迎春 . 超声波辅助煮制牛肉传质动力学分析及品质变化研究[J]. 食品与发酵工业, 2025 , 51(14) : 245 -252 . DOI: 10.13995/j.cnki.11-1802/ts.041186

Abstract

To clarify the mass transfer kinetics and quality changes during the ultrasonic-assisted cooking of beef, beef was cooked with different ultrasonic power levels (600, 800, 1 000 W), and the changes in salt content, moisture, and mass of the beef were measured to establishing a kinetic model for mass transfer in beef during the ultrasound-assisted cooking process.Additionally, the pH, texture, color difference, thiobarbituric acid reactive substances (TBARS), myofibril fragmentation index (MFI), and microstructure of the beef were analyzed to assess the impact of ultrasonic-assisted cooking on beef quality.Results showed that, compared to the non-ultrasonic treatment group, ultrasonic-assisted cooking increased the change in salt content and decreased the changes in moisture content and mass in the beef.The kinetic parameters k1 and k2 for change in salt content during cooking were influenced by ultrasonic power.The mass transfer driving force had a good linear relationship with t0.5/l (R2>0.95).At an ultrasonic power of 1 000 W, the effective diffusion coefficient for change in salt content was the highest (1.77×10-5 m2/s).Ultrasonic-assisted cooking increased the pH, TBARS, MFI, springiness, chewiness, and cohesiveness of the beef while reducing its hardness.The microstructure also showed that ultrasonic treatment increased the gaps between muscle fibers, promoting the penetration of the marinade.Therefore, ultrasonic-assisted cooking significantly affects beef quality and enhances the mass transfer process.

Key words： ultrasonics; mass transfer kinetics; beef; quality changes; microstructure

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