超声波辅助在羊肉多次冻融中保持理化特性及减少蛋白损失的作用

doi:10.3864/j.issn.0578-1752.2021.18.015

Abstract

Abstract:

【Objective】In this study, it was expected to provide a theoretical reference for actual production by investigating the beneficial effects of ultrasound-assisted thawing with different powers on reducing the quality loss of mutton during multiple freeze-thaw cycles.【Method】The longissimus dorsi muscle in the Shanbei white cashmere goat was used as the test material, of which the refrigerated thawing treatment (LT) and hydrostatic thawing treatment (WT) were commonly used as controls. With the help of 180 W (UT180), 320 W (UT320) and 400 W (UT400) power ultrasound, the meat quality was analyzed by exploring the changes of the physicochemical properties (pH, drip loss, texture characteristics, color, and fat oxidation), microstructure and amino acids of freeze thawed mutton during multiple freeze-thaw cycles. 【Result】The results showed that ultrasound could increase the mutton drip loss and decrease the pH compared with the control, but the UT180 group treatment could significantly delay this trend (P<0.05). The mutton L* value of the ultrasound group was lower than that of the control group, especially the L* value of UT320 group was the lowest in the experiment (P<0.05), and its a* value was the highest during 3 to 7 freeze-thaw cycles. The b* value increase rate of the mutton in the UT320 group was the lowest during freeze-thaw process, and the b* values were significantly lower than those in the control group (P<0.05). The h° values of the LT group and the UT180 group, was the highest during freeze-thaw process (P<0.05), while the h° value of the UT320 group was the opposite. In addition, ultrasound-assisted thawing could significantly affect the color of frozen-thawed mutton, and the ΔE value of the UT320 group was the highest in the experimental (P<0.05), followed by UT180 group and UT400 group. Ultrasound reduced mutton hardness and springiness compared with control, especially, the mutton of UT400 group was the lowest during freeze-thaw (P<0.05). Compared with the control group, the ultrasound treatment of the UT320 and UT180 groups was beneficial to the stability of mutton resilience, and there was no significant difference between the two groups (P>0.05). Meanwhile, the mutton TBARS values of the UT320 and UT180 groups were significantly lower than that of the control group after freeze-thaw 7 times, and their PUFA content was higher than that of LT control group during freeze-thaw (P<0.05). The PCA of the mutton physicochemical properties showed that the main components of the UT320 group with the same freeze-thaw cycles were distributed at the top, while which of the LT group were distributed at the bottom. Compared with the microstructure of the control group, ultrasound treatment in the UT320 group was more conducive to maintaining the integrity of the mutton fiber structure. The amino acid indexes of mutton samples were analyzed by clustering, and the results showed that the initial sample and the 3 times freeze-thaw ultrasound-assisted thawing treatment group were the first category, with the highest amino acid nutritional quality, and the initial sample was closer to the UT320 group, followed by the mutton of the UT320 and UT180 groups whose composition and ratio of essential amino acids were kept stable in the freeze-thaw cycle 7 times. 【Conclusion】The results of mutton physicochemical properties showed that muscle-assisted thawing at 320W had excellent quality retention ability, which could slow down the oxidation of fat, maintain the stability of color and recovery, especially it could improve mutton tenderness. At the same time, 320 W power ultrasound-assisted thawing had the advantage of maintaining the structural integrity of mutton muscle fiber and reducing protein loss to maintain mutton amino acid quality.

Key words: mutton, freeze-thaw, ultrasound, physicochemical properties

GU MingHui,YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng. Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles[J].Scientia Agricultura Sinica, 2021, 54(18): 3970-3983.

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Figures/Tables 8

Fig. 1

Fig. 2

Table 1

Color determination results (L*, a*, b*, h°, ΔE) for multiple freeze-thaw mutton"

肉色 Meat color	处理 Treatment	未冻融 Unfrozen treatment	冻融1次 Freeze-thaw 1 time	冻融3次 Freeze-thaw 3 times	冻融5次 Freeze-thaw 5 times	冻融7次 Freeze-thaw 5 times
L值 L value	LT	40.10±0.48a	36.52±0.52a	35.54±0.63a	35.26±0.33a	34.55±0.63a
	WT	40.10±0.48a	36.48±0.63a	35.05±0.59ab	34.58±0.54ab	33.01±0.80bc
	UT400	40.10±0.48a	35.33±0.20b	34.54±0.38b	34.18±0.64b	33.63±0.45ab
	UT320	40.10±0.48a	34.33±0.03c	33.33±0.42c	33.24±0.66c	32.33±0.28c
	UT180	40.10±0.48a	35.42±0.39b	34.78±0.40ab	34.20±0.52b	34.14±0.37a
a值 a value	LT	9.63±0.29a	8.44±0.14bc	8.16±0.17ab	7.68±0.23ab	7.45±0.22ab
	WT	9.63±0.29a	9.10±0.13a	8.35±0.24a	7.87±0.10ab	7.72±0.26a
	UT400	9.63±0.29a	8.54±0.27bc	8.45±0.05a	7.68±0.33ab	7.43±0.15ab
	UT320	9.63±0.29a	8.77±0.16ab	8.22±0.23a	8.00±0.13a	7.82±0.23a
	UT180	9.63±0.29a	8.22±0.24c	7.77±0.51b	7.43±0.21b	7.20±0.21b
b值 b value	LT	9.30±0.28a	10.42±0.40a	10.80±0.28a	10.97±0.25a	12.11±0.27a
	WT	9.30±0.28a	9.25±0.16cd	10.11±0.36b	10.81±0.30a	11.84±0.23a
	UT400	9.30±0.28a	9.99±0.21ab	10.15±0.14b	10.78±0.38a	11.32±0.48b
	UT320	9.30±0.28a	8.95±0.21d	9.39±0.14c	9.90±0.36b	10.22±0.23c
	UT180	9.30±0.28a	9.61±0.18bc	10.32±0.09ab	10.60±0.32ab	11.67±0.46ab
h°值 h° value	LT	44.21±0.01a	50.97±0.48a	52.91±0.09a	55.00±0.14a	58.38±0.16a
	WT	44.21±0.01a	45.47±0.07c	50.42±0.14b	53.93±0.33b	56.89±0.30b
	UT400	44.21±0.01a	49.49±0.25b	50.19±0.18b	54.51±0.16ab	56.71±0.45b
	UT320	44.21±0.01a	45.57±0.12c	48.81±0.28c	51.04±0.44c	52.57±0.14c
	UT180	44.21±0.01a	49.44±0.26b	53.04±0.13a	54.95±0.04a	58.30±0.19a
ΔE值 ΔE value	LT	0	3.93±0.32c	5.01±0.44b	5.46±0.24b	6.57±0.40c
	WT	0	3.64±0.52c	5.26±0.46b	5.97±0.37b	7.76±0.58ab
	UT400	0	4.93±0.18b	5.73±0.29b	6.40±0.49ab	7.12±0.26bc
	UT320	0	5.83±0.05a	6.90±0.37a	7.06±0.52a	8.01±0.24a
	UT180	0	4.87±0.35b	5.71±0.42b	6.41±0.39ab	6.84±0.19c

Table 1

Fig. 3

Fig. 4

Fig. 5

Fig. 6

Fig. 7

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