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Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs 对腌制鸡蛋的胶凝特性和风味质量进行多级温度控制

Food Physics

Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2024.100009

Jialei Wang, Ruipeng Ma, Baochang Li, Wanyue Zhang, Yuqian Huang, Qifei Wu, Bin Xu, Mohammed Obadi, Jun Sun

The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled techniques on the gelling properties and flavor quality of preserved eggs. The results show that compared with an overall constant temperature and a two-stage temperature-controlled technique, the P-12–18–30 °C three-stage temperature-controlled pickling model produced the best texture properties of the preserved egg white gel, as further verified by LF NMR and SEM analysis. The results of amino acid analysis also show that the taste intensity of free amino acids in the P-12–18–30 °C group was significantly increased, especially for umami amino acids. In addition, the results of the electronic noise show that the volatile components of preserved eggs subjected to different temperature-controlled pickling techniques were similar, mainly consisting of short-chain alkanes; alcohols, aldehydes, ketones, and some aromatic compounds; long-chain alkane aliphatic groups; and inorganic sulfides, and there was no significant difference in the content of each flavor substance. In conclusion, this study offers theoretical basis for temperature-controlled pickling of preserved egg with better gel quality.

腌制过程中达到的温度会影响腌制鸡蛋的胶凝特性和风味质量。为此，本研究调查了不同控温技术对腌制鸡蛋的胶凝特性和风味质量的影响。结果表明，与整体恒温和两阶段控温技术相比，P-12-18-30 °C 三阶段控温腌制模式产生的腌制蛋白凝胶的质地特性最好，低频核磁共振和扫描电镜分析进一步验证了这一点。氨基酸分析的结果也表明，P-12-18-30 ℃ 组中游离氨基酸的味道强度明显提高，尤其是鲜味氨基酸。此外，电子噪音的结果表明，采用不同温控腌制技术的腊蛋的挥发性成分相似，主要包括短链烷烃；醇、醛、酮和一些芳香族化合物；长链烷烃脂肪族；无机硫化物，且各风味物质的含量无明显差异。总之，这项研究为温控腌制具有更好凝胶质量的皮蛋提供了理论依据。

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引用次数: 0

Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure 多频超声解冻在猪肉上的应用:解冻速度、品质特性和微观结构

Food Physics

Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100002

Zhongyuan Chen , Yaoyao Wang , Lina Guo , Yolandani , Ningning Ouyang , Bei Wang

This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes (mono-, dual- or tri-frequency sequential and simultaneous modes). The results showed that ultrasonic-assisted thawing increased the thawing rate and shortened the thawing time by 26.72–64.99 % compared to water immersion thawing, and inhibited the lipid oxidation. Regarding the quality characteristics of frozen pork, the samples thawed by combined tri-frequency sequential ultrasound mode (TSEU) at 20/50/35 kHz exhibited better water retention (lower thawing loss and cooking loss) and physicochemical quality (lowest hardness, highest tenderness, lower TBARS values). Low-field nuclear magnetic resonance results displayed that the mobility and loss of bound and free water in pork tissue reduced effectively after ultrasound treatment at 20/50/35 kHz. The microstructure analysis revealed that the microstructure of pork thawed by 20/50/35 kHz was closest to that of fresh meat, and the distribution of muscle fibers was close and regular. Therefore, TSEU at 20/50/35 kHz was considered to be the most appropriate treatment for pork thawing, which could significantly accelerate the thawing rate and maintaining the meat quality.

本研究研究了不同频率组合模式（单频、双频或三频顺序和同时模式）下超声处理对猪肉解冻速率、理化性质、水分迁移、分布和微观结构的影响。结果表明，与浸水解冻相比，超声波辅助解冻提高了解冻速度，缩短了解冻时间26.72–64.99%，并抑制了脂质氧化。关于冷冻猪肉的质量特征，通过组合三频序列超声模式（TSEU）在20/50/35kHz下解冻的样品表现出更好的保水性（较低的解冻损失和烹饪损失）和理化质量（最低的硬度、最高的嫩度、较低的TBARS值）。低场核磁共振结果表明，在20/50/35kHz下超声处理后，猪肉组织中结合水和游离水的迁移率和损失有效降低。显微结构分析表明，20/50/35kHz解冻后的猪肉显微结构与鲜肉最接近，肌肉纤维分布紧密、规则。因此，20/50/35kHz的TSEU被认为是最适合猪肉解冻的处理方法，它可以显著加快解冻速度并保持肉质。

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引用次数: 1

Food Physics: Physical Properties - Measurement and Applications 食品物理学:物理性质-测量和应用

Food Physics

Pub Date : 2007-01-01 DOI: 10.1007/978-3-031-27398-8

L. Figura, Arthur F. A. Teixeira

引用次数: 179

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