红外光谱解析高压电场中牛肉的解冻特性

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。

Infrared Spectrum Analysis of Beef' Thawing Characteristics in a High Voltage Electric Field

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.