Effect of Ultrasonic Thawing on Quality Characteristics of Frozen Mutton
DU Pengfei, WANG Weiting, LI Mengmeng, WANG Wei, XIAO Xinxin, WANG Shoujing, LIU Yaobo, HU Peng, SUN Sujun, RU Yi, SUN Bei, LI Qing, LI Yongsheng
1.Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; 2.College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China; 3.Department of Pharmaceutical Engineering, Jiangsu Provincial Xuzhou Pharmaceutical Vocational College, Xuzhou 221116, China
Abstract：In this experiment, the effect of different ultrasonic powers (120, 180, 240 and 300 W) on the quality of frozenthawed mutton was investigated. Ultrasonic thawing was carried out with immersion in a water bath at 20 ℃. Samples thawed under the same condition without ultrasonic treatment were considered as control. The results showed that compared with the control group, the thawing time of ultrasonic thawing was signi?cantly shortened, and the redness value (a*) and tenderness of ultrasonic thawed mutton were signi?cantly increased. The yellowness value (b*) of mutton was the highest after 180 W ultrasonic treatment. The thawing loss was significantly increased with the increase of ultrasonic power (P < 0.05), while the pH value and brightness value (L*) were signi?cantly lowered (P < 0.05). The total bacterial count signi?cantly fell with the increase of ultrasonic power (P < 0.05) and it was more signi?cantly decreased at 180 and 240 W than at 120 W (P < 0.05). Overall, compared with the control, ultrasonic thawing could signi?cantly increase the thawing rate of frozen mutton and improve meat freshness without having any significant effect on fatty acid composition and contents. However, the color of ultrasonic thawed meat was darker with a higher thawing loss. Thawing at 240 W ultrasonic power had the least negative effect on mutton quality and therefore could be selected as the best thawing method for mutton.
杜鹏飞，王维婷，李孟孟，王 玮，肖欣欣，王守经，柳尧波，胡 鹏， 孙苏军，汝 医，孙 蓓，李 晴，李永生. 超声波解冻对羊肉品质的影响[J]. 肉类研究, 2020, 34(1): 39-44.
DU Pengfei, WANG Weiting, LI Mengmeng, WANG Wei, XIAO Xinxin, WANG Shoujing, LIU Yaobo, HU Peng, SUN Sujun, RU Yi, SUN Bei, LI Qing, LI Yongsheng. Effect of Ultrasonic Thawing on Quality Characteristics of Frozen Mutton. Meat Research, 2020, 34(1): 39-44.
2020, Vol. 34 
