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4 多次冻融羊肉TBARS值（a）和脂肪酸（b）的变化 SFA：饱和脂肪酸;MUFA：单不饱和脂肪酸;PUFA：多不饱和脂肪酸

Fig. 4 Changes in TBARS value (a) and fatty acid (b) of multiple freeze-thaw mutton SFA: The saturated fatty acid; MUFA: The monounsaturated fatty acid; PUFA: The polyunsaturated fatty acid