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