보문 : Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork
보문 : Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork
复制标题
보문 : 低压欧姆工艺结合温度控制系统在增强猪肉腌制过程中的应用
DOI：
10.5851/kosfa.2012.32.3.293
复制
发表时间：
2012
影响因子：
--
通讯作者：
Mi
中科院分区：
文献类型：
--
作者：
Geun;Ji;Mi
本研究调查了低压欧姆加热过程（2.5 和 3.8 V/cm）对猪肉解冻特性和 NaCl 扩散的影响。猪肉的解冻速率取决于所施加的电压和盐水盐度，并且不同处理的猪肉品质参数（颜色、持水能力和剪切力）几乎没有差异。欧姆解冻后猪肉的 NaCl 浓度高于盐水浸泡解冻后的浓度，但 NaCl 扩散与鲜肉浸泡在盐水中时没有差异。对于欧姆工艺在新鲜猪肉中的应用，产生各种欧姆脉冲以防止肉过热，结果表明，与高温浸泡猪肉相比，欧姆工艺是增强 NaCl 扩散的更好方法。尽管低压电场强度下 NaCl 扩散的机制尚不清楚，但本研究表明欧姆过程在肉类加工的应用中具有潜在的好处。
This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brineimmersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.
AOAC 2009.01 使用基于官方酶-HPLC 方法的改良方法测定加工食品中难消化低聚糖含量的准确性
DOI：
--
发表时间：
2014
期刊：
影响因子：
--
作者：
岩本綾香;古瀬充宏;山崎いづみ;安尾しのぶ;田辺賢一，中村禎子，大曲勝久，奥 恒行
通讯作者：
田辺賢一，中村禎子，大曲勝久，奥 恒行