Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods
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DOI：
10.1016/s0309-1740(98)00038-2
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发表时间：
1998-11-01
期刊：
影响因子：
7.1
通讯作者：
Zaritzky, NE
中科院分区：
文献类型：
--
作者：
Martino, MN;Otero, L;Zaritzky, NE
在高压辅助冷冻中，样品在压力（200 MPa）下冷却至-20 ° C而不形成冰，然后释放压力（0.1 MPa）并达到高过冷度（约0.5 MPa）。20摄氏度），促进均匀和快速的冰成核。本文比较了高压辅助冷冻与空气冲击冷冻和液氮冷冻两种方法对大块猪肉（背最长肌）中冰晶的大小和位置的影响。采用间接技术（等温冷冻固定）对冷冻肌肉表面和中心的样品进行了组织学分析。空气鼓风和低温流体冷冻，具有温度梯度，表现出不均匀的冰晶分布。高压辅助冷冻样品，无论是在表面和中心区域，显示出类似的，小尺寸的冰晶。当需要均匀的冰晶尺寸时，这种技术对于冷冻大块食物特别有用。(C)1998爱思唯尔科技有限公司版权所有。
In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to -20 degrees C without ice formation then pressure is released (0.1 MPa) and the high super-cooling reached (approx. 20 degrees C), promotes uniform and rapid ice nucleation. The size and location of ice crystals in large meat pieces (Longissimus dorsi pork muscle) as a result of high-pressure-assisted freezing were compared to those obtained by air-blast and liquid NZ Samples from the surface and centre of the frozen muscle were histologically analysed rising an indirect technique (isothermal-freeze fixation). Air-blast and cryogenic fluid freezing, having thermal gradients, showed non-uniform ice crystal distributions. High-pressure-assisted-frozen samples, both at the surface and at the central zones, showed similar, small-sized ice crystals. This technique is particularly useful for freezing large pieces of food when uniform ice crystal sizes are required. (C) 1998 Elsevier Science Ltd. All rights reserved.