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7 羊肉氨基酸含量（a）和必需氨基酸比例（b）的变化 EAA：必需氨基酸;NEAA：非必需氨基酸;TAA：总氨基酸

Fig. 7 Changes in amino acid content (a) and essential amino acid ratio (b) of multiple freeze-thaw mutton EAA: The essential amino acid; NEAA: The non-essential amino acid; TAA: The total amino acid