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| 題 名 | Effect of Radio-frequency Tempering Combined with Water Immersion Thawing Treatments on Meat Quality of Porcine Longissimus Dorsi Muscle=結合高週波回溫及水浸解凍對豬背最長肌品質之影響 |
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| 作 者 | 李凱克; 莊縉; 程文伶; 譚發瑞; | 書刊名 | 中國畜牧學會會誌 |
| 卷 期 | 51:4 2022.12[民111.12] |
| 頁 次 | 頁353-368 |
| 分類號 | 463.13 |
| 關鍵詞 | 顯微組織結構; 物化特性; 豬肉; 高週波回溫; 解凍; 總揮發性鹽基態氮; Microstructure; Physicochemical properties; Pork; Radio-frequency tempering; Thawing; Total volatile basic nitrogen; |
| 語 文 | 英文(English) |
| DOI | 10.30194/JCSAS.202212_51(4).0004 |
| 中文摘要 | 高週波回溫(radio-frequency tempering, RFT)技術應用於食品產業行之有年。本研究 目的為比較水浸解凍(WI, 水溫 20℃)、冷藏解凍(RT, 4℃)及高週波結合水浸解凍(RFWI, RFT 30 分鐘後,進行 WI 處理 ) 對豬背最長肌樣品之物化特性、保水力、顯微組織結構及 感官品評等之影響。所有解凍程序皆於樣品中心溫度達 4℃時完成。試驗結果顯示,相較於 WI 組(解凍時間 210 分鐘)及 RT 組(解凍時間 14 小時),RTWI 組解凍需時較短(解凍 時間 162 分鐘)。相較於 WI 組,RFWI 及 RT 組具有顯著較佳之水分含量、蛋白質溶解度、 色澤、剪切力及感官總體可接受度等品質特性。總揮發性鹽基態氮、滴水失重及離心失重等 皆以 RFWI 組顯著低於 RT 組及 WI 組。各組間之酸鹼度、硫代巴比妥酸反應物質與肌原纖 維蛋白質條帶皆無顯著差異。以生鮮組作為對照,RFWI 組及 WI 組分別顯示出相對輕微及 嚴重之顯微組織結構傷害。綜上所述,相較於傳統解凍方式,RFWI 組可減少解凍時間及保 有較佳品質,極具工業應用之潛力。 |
| 英文摘要 | Radio-frequency tempering (RFT) has been applied in the food industry for years. The present study compared the effect of different thawing methods, namely water immersion (WI, 20°C), refrigerator thawing (RT, 4°C), and a combination of RFT and water immersion (RFWI; RFT at 50 kW, 27.12 MHz for 30 min, then WI at 20°C) on the physicochemical properties, water-holding capacity, microstructure, and sensory attributes of frozen porcine muscle thawed until the core temperatures of the samples reached 4°C. The results revealed that RFWI outperformed WI and RT in terms of thawing time, requiring only 162 min compared with the 210 min required for WI and 14 h required for RT. The RFWI and RT samples exhibited superior quality in terms of moisture content, protein solubility, color, shear force, and overall acceptability compared with the WI samples. The RFWI method also resulted in lower levels of total volatile basic nitrogen, drip loss, and centrifugation loss compared with RT and WI. No significant differences in pH, thiobarbituric acid–reactive substance content, or myofibrillar protein patterns were observed among the various samples (P ˃ 0.05). RFWI caused slight damage to cell microstructures, whereas the WI samples exhibited more severe damage compared with fresh controls. This study demonstrated that RFWI could not only be used to more quickly thaw meat but could also maintain the quality of the meat more effectively than conventional thawing methods could, making it a promising innovation for the meat industry. |
本系統中英文摘要資訊取自各篇刊載內容。