摘要
为探究等离子电场辅助冻结对羊肉品质及冻结过程的影响,选用羊背最长肌作为试验材料,研究辅助不同场强(1,3kV/m和5 kV/m)的等离子电场对羊肉冻结速度的影响,以及对冻结过程中肉中冰晶分布及冰晶粒径和圆度的影响,并用热力学理论进行分析。结果表明:在-20℃和-35℃时,辅助5 kV/m等离子电场环境下的肉样通过最大冰晶生成带的时间最短,分别为70 min与40 min,与对照组相比均有差异显著(P<0.05)。组织切片显示-35℃辅助5 kV/m等离子电场冻结时形成的冰晶面积和粒径最小,-20℃辅助5 kV/m等离子电场冻结的冰晶圆度最高,平均值为0.88。以上指标与对照组相比均有显著差异(P<0.05)。运用波尔兹曼公式分析体系的熵,结果显示:在-20℃和-35℃时,辅助5 kV/m等离子电场冻结的肉样的熵最小,与对照组相比有显著性差异(P<0.05),表明辅助5 kV/m等离子电场可以显著提高体系冷冻肉水分玻璃化程度,可使结晶过程更加可控,电场辅助冷冻所需的能量更低,提高过冷度,加快肉样的冻结速率,且场强越大作用越显著。综合试验结果以及实际生产中节约能源,认为-20℃辅助5 kV/m电压冷冻可以作为一种新型冷冻方式应用于生产。
In order to explore the effect of plasma electric field assisted freezing on the quality and freezing process of mutton,the longissimus dorsi muscles of sheep was selected as the experimental material,the effect of the auxiliary plasma electric field of different field strength(1,3 kV/m and 5 kV/m)on the freezing velocity of mutton and the distribution of ice crystal and the diameter and roundness of ice crystal in the frozen meat were studied,and the thermodynamic theory was used to analyze it.The results showed that the meat samples in the auxiliary 5 kV/m plasma field environment had the shortest time to pass the maximum ice crystal generation zone at-20℃and-35℃,70 min and 40min,respectively,with significant differences compared with the control group(P<0.05);the tissue sections showed the smallest ice crystal area and grain size formed at-35℃assisted 5 kV/m plasma field freezing,and-20℃assisted the roundness of ice crystals was the highest in 5 kV/m plasma field freezing,with a mean value of 0.88,and the above indexes were significantly different from the control group(P<0.05).The entropy of the system was analyzed using Boltzmann's formula,and the results showed that the entropy of the meat samples frozen by the assisted 5 kV/m plasma electric field was the smallest at-20°C and-35°C,with significant differences compared with the control group(P<0.05).It proved that the auxiliary 5 kV/m plasma electric field could significantly improve the system frozen meat moisture vitrification degree,could make the crystallization process more controllable,the electric field assisted freezing required less energy to improve the subcooling degree,accelerate the freezing rate of meat samples,and the larger the field strength the more significant the effect.Based on the experimental results and energy-saving requirements,it was considered that-20℃assisted 5 kV/m voltage freezing can be used as a new freezing method in production.
作者
乔丹丹
李斯琦
格日勒图
满都呼
吴金迪
莎日娜
Qiao Dandan;Li Siqi;Ge Riletu;Man Duhu;Wu Jindi;Sha Rina(College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018;Huhot Lobi Electronic Technology Co.Ltd.,Huhhot 010010)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第11期223-230,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
内蒙古自治区自然科学基金项目(2021MS03058)
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS38)。
关键词
等离子电场
羊肉
冰晶面积
冰晶粒径
热力学
plasma electric field
mutton
ice crystal area
ice grain size
thermodynamics
