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

古明辉,杨泽莎,马萍,葛鑫禹,刘永峰

Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles

GU MingHui,YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng

图1 多次冻融羊肉汁液流失的变化 不同小写字母表示同一时间处理间差异显著（P<0.05）。下同

Fig. 1 Changes in drip loss of multiple freeze-thaw mutton Different lowercase letters indicate significant difference at the same time (P<0.05). The same as below