红外光谱解析高压电场中牛肉的解冻特性
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(1.内蒙古工业大学理学院物理学系 呼和浩特 010051;2.内蒙古自治区发酵产业节能减排工程技术研究中心 呼和浩特 010051)

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张亚明(1996—),男,硕士生

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基金项目:

国家自然科学基金项目(52067017,51467015,51767020);内蒙古自然科学基金项目(2017MS(LH)0507)


Infrared Spectrum Analysis of Beef' Thawing Characteristics in a High Voltage Electric Field
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(1.College of Science,Inner Mongolia University of Technology,Hohhot 010051;2.Inner Mongolia Energy Conservation and Emission Reduction Engineering Technology Research Center for Fermentation Industry,Hohhot 010051)

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    摘要:

    为系统研究多针-板电极系统中牛肉的解冻特性,在不同针间距下进行冷冻牛肉的解冻试验,采用红外光谱分析牛肉的解冻特性。高压电场下牛肉的解冻时间为47.11 min,相比对照组解冻时间缩短了2.535倍。牛肉的汁液流失率降低了7.16%,蒸煮损失率降低了3.21%,离心损失率降低了2.72%。结果表明,高压电场不仅可以加快牛肉的解冻时间还可以提高牛肉的持水性。不同针间距可以改变电场的叠加作用,颜色和红外光谱的结果表明,针间距在8 cm时的效果最好。通过分析共有峰率与变异峰率双指标序列和蛋白质二级结构,发现高压电场对牛肉的微观结构影响很大。

    Abstract:

    To systematically investigate the thawing characteristics of beef in multiple needle-to-plate electrode systems,thawing experiment of frozen beef were carried out with different needle spacings,and the thawing characteristics of beef were analyzed by infrared spectroscopy.The thawing time of beef under high-voltage electric field was 47.11 min,which was 2.535 times shorter than that of the control group.The drip loss of beef was reduced by 7.16%,the cooking loss was reduced by 3.21%,and the centrifugal loss was reduced by 2.72%.These results indicated that the high voltage electric field could not only accelerate the thawing time of beef but also improve the water holding capacity of beef.Different needle spacing can change the superposition of electric fields.The results of color and infrared spectrum showed that the needle spacing was best at 8 cm.By analyzing the double index sequence and the secondary structures of protein,it was found that the high voltage electric field has a great influence on the microstructure of beef.

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张亚明,丁昌江,曹志远,赵瑞,宋智青,陈浩.红外光谱解析高压电场中牛肉的解冻特性[J].中国食品学报,2022,22(1):263-274

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  • 收稿日期:2021-01-09
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  • 在线发布日期: 2022-02-11
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