Food and Fermentation Industries >

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

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

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
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  • (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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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

Cite this article

LI Jinjin , MO Ran , LI Qiongshuai , TANG Shanhu , LI Sining , ZHANG Xiaolei . Effects of ultrasonic thawing power on quality and lipid oxidation properties of porcine liver[J]. Food and Fermentation Industries, 2022 , 48(8) : 113 -119;127 . DOI: 10.13995/j.cnki.11-1802/ts.027680

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