该研究比较4 ℃冷藏解冻、超声辅助解冻、流水解冻、气浴振荡解冻和微波解冻5种不同解冻方式对狮子头调理食品食用品质的影响，对解冻后狮子头的水分活度、质构特性、色泽等进行分析。研究表明：超声波解冻的狮子头b*增加最少，其次为微波解冻，分别增加0.29和0.4；不同解冻方式下狮子头硬度变化存在极显著差异（P<0.01），使用流水解冻与微波解冻后的狮子头的硬度较低，分别为5.65和5.75 N；咀嚼性变化也存在极显著差异（P<0.01），微波解冻的咀嚼性最小，在结果上与硬度相似；同时不同解冻处理的狮子头水分活度存在极显著差异（P<0.01），超声波和微波解冻使冷冻狮子头在解冻后水分结合更加紧密，有利于产品品质的保证。因此超声波和微波解冻狮子头更有利于减免解冻后的口感损失。结合工业化生产和家庭的实际解冻条件，工业化生产的狮子头可以考虑超声波或流水解冻。家庭使用微波解冻狮子头最优，能方便维持狮子头原本的口感和风味。该研究有望为狮子头的工业化生产提供理论支撑。

In this study, the influences of five different thawing methods, cold thawing at 4 ℃, ultrasound-assisted thawing, running water thawing, air-oscillation thawing and microwave thawing, on the edible quality of frozen pork meatball products were compared. The water activity, texture characteristics and color of the thawed pork meatballs were analyzed. The research results showed that the increase in b* value of the pork meatball in the ultrasound-assisted- thawing group was the least, followed by the microwave thawing group (increases were 0.29 and 0.4, respectively). The changes in the hardness of pork meatballs subjected to different thawing methods differed highly significantly (P<0.01), with the hardness of the pork meatball subjected to running water thawing and microwave thawing being lower (5.65 N and 5.75 N, respectively). There was also a highly significant (P<0.01) difference in the change of chewiness, with microwave thawing causing the least chewiness, and the result of the chewiness similar to that of hardness. Meanwhile, there was a highly significant (P<0.01) difference in the water activity of the pork meatballs subjected to different thawing processes, and ultrasound-assisted thawing and microwave thawing made the water binding in the pork meatball more tightly after thawing, which was conducive to the assurance of product quality. Therefore, ultrasound-assisted thawing and microwave thawing are more conducive to reducing the loss of mouthfeel after pork meatball thawing. Considering the actual thawing conditions of industrial production and households, ultrasonic ultrasound-assisted thawing or running water thawing can be considered for industrial production. Microwave thawing is the best method for thawing pork meatball at home, which can easily maintain the original mouthfeel and flavour of pork meatball. This study is expected to provide theoretical support for the industrial production of pork meatball.

扬州市-扬州大学市校合作创新计划项目（YZ2020267）；扬州大学高层次人才研究启动基金（137012607）