超声波处理对畜肉解冻过程与解冻后品质影响的研究进展

Research Progress on the Effects of Ultrasonic Treatment on Thawing Process and Post-thaw Quality of Livestock Meat

摘要:

超声波加工技术属于物理加工技术的范畴，近年来因其绿色、无污染的优势被广泛地应用于食品加工领域，如清洗、酶解、分离、提取、腌制、乳化等。随着食品超声加工技术研究的不断深入，研究者们还发现超声波对冷冻畜肉产品的解冻过程有着促进以及监测作用。该研究综述了超声波技术原理与潜在的解冻作用机制，并详细分析了超声波处理对冷冻畜产品解冻效率、保水性、质构、新鲜度、嫩度和脂肪酸组成等关键性指标的影响。此外，还重点探讨了利用超声波回波信号状态对物料解冻过程进行低损、快速实时监测可行性。该研究不仅为超声波技术在冷冻畜肉产品的快速解冻研究中提供理论与实际应用依据，还为畜产品解冻过程的超声监测技术发展提供了新的研究思路。

Abstract:

Ultrasonic processing technology belongs to the category of physical processing technologies. In recent years, it has been widely used in the field of food processing, such as cleaning, enzymolysis, separation, extraction, pickling and emulsification, because of its green and pollution-free advantages. With the deepening of research of food ultrasonic processing technology, researchers also found that ultrasound can be used to promote and monitor the thawing process of frozen animal meat products. In this paper, the principle of ultrasonic technology and the mechanism underlying its potential thawing action are reviewed. The effects of ultrasonic treatment on thawing efficiency, water holding capacity, texture, freshness, tenderness and fatty acid composition of frozen livestock meat products are analyzed in detail. In addition, the feasibility of low loss and fast real-time monitoring of material thawing process by using the ultrasonic echo signal state is discussed. This paper not only provides theoretical and practical bases for the application of ultrasonic technology in the study on rapid thawing of frozen livestock meat products, but also offers a novel research idea for the development of ultrasonic monitoring technology in the thawing process of frozen animal products。