Study Of The Effect Of Ultrasonic Wave On Frozen Meat Quality

Freezing is the better method for long preservation of food products. Current challenges lie on production efficiency and high product quality. This studies the optimal conditions of ultrasonic during freezing pork, and then comparison with the quality of the traditional frozen pork; the research is also about the thawing meat with the ultrasonic and being compared with traditional thawing.The results show that:1. Determine the optimal conditions of ultrasonic assisted-frozen pork. First the single factor experiment determines the appropriate conditions:power36W, interval30s and duration10s for every ultrasonic treatment. Then through orthogonal experiment result is the ultrasonic optimal conditions ultrasonic that power36W, interval30s, continuous work time12s, the rate of freezing meat is the faster. On this case, thickness3cm cuts of meat the highest ultrasonic utilization.3cm thickness cuts of meat can make full use of ultrasound during freezing.2. The freezing time to traverse the temperature range from5to-7℃which is81.8min during the freezing meat with power ultrasound is reduced by30.88%than that is106.67min during conventional freezing. The analyses conducted on the microstructure of pork tissue showed a better cellular structure under ultrasonic freezing.3. Frozen pork stored for0day,10days,20days,30days,40days,50days, and60days measured drip loss, pH, TVBN, TBA and the total number of bacteria. The results showed that the trend of the first four indicators was rising, and the total number of bacteria decreased; five indicators of the frozen pork after ultrasonic freezing were significantly lower than traditional frozen.4. Ultrasoic thawing time was shortened with increased power.120W of the ultrasonic power thaw frozen meat than the time the power of96W,72W and48W of the short. The thawing time was9min under ultrasonic power of120W. Drip loss with ultrasonic thawing was increasing with power. Drip loss under power120W was less than water thawing.5. The thawing time with ultrasonic was shorten44%than thawing with water.6. pH of frozen meat under ultrasonic thawing was lower than water thawing. The total number of bacteria with ultrasonic treatment was less than water thawing.