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| Recent Advances in Understanding the Effect of Pretreatment Methods on the Quality of Freeze-Dried Meat Products |
| REN Tingting1, GUAN Zhiqiang2,*, LI Min2 |
| 1.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2.College of Mechanical and Power Engineering, Guangdong Ocean University, Zhanjiang 524088, China |
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Abstract While vacuum freeze-drying can significantly improve the quality and flavor of dried materials, its application in meat processing is limited by its high cost, high energy consumption and time-consuming process. Appropriate pretreatment before vacuum freeze-drying can improve the quality of dried food products while reducing energy consumption, thereby broadening its application. In this paper, we review the current status of the application of osmotic dehydration, ultrasonic, microwave, blanching and other pretreatments in the vacuum freeze-drying of meat products as well as the working principle of these pretreatments, with the aim of providing useful information for the selection of the appropriate pretreatment for the freeze-drying of meat materials.
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2018, Vol. 32 
