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| Effects of Combined Ultrasonic and Heat Treatments on Texture Characteristics of Vacuum-Packed Pig Liver with Pickled Pepper |
| DING Jie, REN Zhengwei, LU Xuesong, PENG Yiqin, HE Jianghong*, JI Derong, HUANG Yiqian, DENG Youping |
| College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China |
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Abstract The experiments were conducted to test the effects of combined ultrasonic and heat treatments on texture
characteristics such as hardness, adhesiveness, chewiness and cohesiveness of vacuum-packed pig liver with pickled pepper.
Results showed that texture characteristics of vacuum-packed pig liver with pickled pepper were significantly improved
after combined ultrasonic and heat treatments under the conditions: ultrasonic intensity of 126–162 W/m2, ultrasonication
time of 15–25 min, heat treatment temperature of 60–70 ℃, vacuum treatment time of 40–60 s, and a solid-to-liquid ratio of
1:3–1:5 (m/V). Good correlation was found between texture characteristics and processing parameters. Using an L16 (35)
orthogonal array design, it was found that ultrasonic intensity, ultrasonication time, heating temperature, and vacuum
treatment time were identified as key factors that affect texture characteristics. The effects of ultrasonic intensity, heating
temperature and vacuum treatment time on texture characteristics were extremely significant (P < 0.01), the effect of
ultrasonication treatment time was significant (P < 0.05), whereas the effect of solid-to-liquid ratio was not significant. The
best processing conditions were 144 W/m2, 15 min, 65 ℃, 50 s, and 1:5 (m/V) for ultrasonic intensity, ultrasonication time,
heating temperature, vacuum treatment time and solid-to-liquid ratio, respectively.
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