文献类型：期刊文献

中文题名：Effets de la congélation par immersion assistée par ultrasons sur la qualité musculaire et les propriétés physico-chimiques de la poitrine de poulet

英文题名：Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

作者：Zhang, Chao[1];Sun, Qinxiu[1,2];Chen, Qian[1];Kong, Baohua[1];Diao, Xinping[3]

机构：[1]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China;[3]Northeast Agr Univ, Coll Anim Sci, Harbin 150030, Heilongjiang, Peoples R China

年份：2020

卷号：117

起止页码：247

外文期刊名：INTERNATIONAL JOURNAL OF REFRIGERATION

收录：SCI-EXPANDED(收录号：WOS:000549833700008)、、EI(收录号：20202508844322)、WOS

基金：This research was funded by a Major Science and Technology Projects in Heilongjiang province (2019ZX07B03).

语种：英文

外文关键词：Ultrasound-assisted immersion freezing; Chicken breast; Quality; Physicochemical properties

外文摘要：This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical properties of chicken breast. As the ultrasonic power increased, the total freezing time of the UF samples first decreased and then increased. UF at 165 W (UF-165) remarkably shortened the freezing time of the samples. Microstructure analysis showed that UF-165 samples had the smaller and more uniform ice crystals. In addition, UF-165 effectively reduced the thawing and cooking losses (P<0.05) compared to those of the AF and IF samples. Low field nuclear magnetic resonance analysis proved that the T-21 and T-22 of the UF-165 samples were shorter than those of the AF and IF samples (P<0.05), which meant that UF-165 reduced the mobility and loss of immobilized water. Overall, the appropriate ultrasonic power had a positive effect on maintaining the quality of frozen chicken breast. (C) 2020 Elsevier Ltd and IIR. All rights reserved.