期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2013
卷号：37
期号：1
页码：98-107
出版社：Galati University Press
摘要：A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultrasound intensities of 0.2W/cm2 and 0.4W/cm2. Results show that after ultrasound thawing there are no significant chemical, microbiological and textural differences between the meat thawed by immersion in water and the meat thawed by ultrasound.
关键词：ultrasound; thawing; pork; total loss; firmness
