超声波处理对畜肉解冻过程与解冻后品质影响的研究进展

冷冻是食品保藏的重要方法，部分冷冻食品在消费前仍需进行独立的解冻处理。传统解冻方法存在升温不均匀、处理时间长且汁液损耗大的问题。作为新的解冻技术，物理场解冻受到了广泛的研究和关注。本文综述了近年来物理场解冻在冷冻食品加工中的研究进展，阐述了超声波、介电和电场等技术在解冻过程中的作用机理和应用效果。相对于传统解冻，物理场解冻更好地保持食材的营养成分、维持感官品质，减少汁液流失，同时提高解冻效率。不同种类的食品原料和解冻方法可能会引起差异性的效果，需要分析实际原料对物理场的响应规律和特征理化指标，如介电常数、电导率和脂肪含量等，从而得到最佳的解冻条件。未来的研究应聚焦于探究高效稳定且低能耗的物理场辅助技术，继续深入研究对食材品质和解冻效果的影响，以更好地满足消费者对冷冻食品的高效处理需求。

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing Methods

Freezing is an important method for food preservation, and some frozen foods still require separate thawing processes before consumption. Traditional thawing methods suffer from issues such as uneven temperature rise, long processing time, and significant loss of juices. As a new thawing technology, physical field thawing has received extensive research and attention in recent years. This paper reviews the research progress of physical field thawing in frozen food processing, and elaborates on the mechanisms and application effects of technologies such as ultrasound, dielectric, and electric fields in the thawing process. Compared to traditional thawing methods, physical field thawing better preserves the nutritional components of the ingredients, maintains sensory quality, reduces juice loss, and improves thawing efficiency. Different types of food materials and thawing methods may yield different effects, requiring analysis of the response characteristics and physicochemical parameters, such as dielectric constant, conductivity, and fat content, of actual ingredients to determine the optimal thawing conditions. Future research will focus on exploring efficient, stable, and low-energy physical field-assisted technologies, continuing in-depth studies on the impact on ingredient quality and thawing effects, to better meet consumers' demand for efficient processing of frozen foods.