1) thawing loss
解冻汁液流失
1.
Freezing loss,thawing loss,cooking loss,pressing loss,protein solubility,pH,shear force and structure were measured.
采用配对试验设计方法研究了宰后45 min和宰后4 h冻结肉样在冻结损失、解冻汁液流失、蒸煮损失、加压失水率、蛋白溶解度、pH、剪切力和组织结构变化等方面的差异,结果显示:(1)宰后45 min冻结的肉在总的冻结和解冻损失、解冻汁液流失和蒸煮损失方面均显著小于宰后4h冻结的肉样(P<0。
2) thawing loss rate
解冻汁液流失率
1.
Results show that the effect of thawing rate on thawing loss rate is nonlinear, and there is an optimum thawing rate to decrease the thawing loss rate; The main factor that affect cook loss rate is not thawing rate but freezing rate, and different individuals have significant effect on cook loss rate; Water holding capacity is correlated to different.
采用均匀设计研究不同个体、冻结和解冻速率对猪肉保水性和组织结构的影响,结果显示:解冻速率对解冻汁液流失率的影响成非线性关系,在一定的范围内存在最佳解冻速率使解冻汁液流失率最低;蒸煮损失率的主要影响因素是冷冻速率,不同的肉品来源对猪肉的蒸煮损失率有显著影响;肉品的加压系水力主要与肉的来源相关,与肉品的冷冻工艺无关;解冻速率对全蛋白的溶解性有一定的影响,且成非线性关系;冻结和解冻操作对于肉品的超微结构有一定的影响,解冻速率越大对于肉品超微结构的破坏作用也越大。
3) drip loss
液汁流失
1.
On the other hand, the electric field intensity has less effect on the texture and the drip loss of potatoes during thawi.
本文实验研究了不同场强对快速冻结马铃薯的解冻过程和解冻后质量的影响 ,主要考察解冻曲线、质地特性 ,液汁流失三方面。
2.
The lower the electric field intensity the thawing is slower, and vice verse, on the other hand, the electric field intensity has less effect on the texture and the drip loss of potatoes during thawing.
本文实验研究了不同场强对冻结马铃薯解冻过程和解冻后质量的影响,主要考察解冻曲线、质地特性、液汁流失三方面。
4) drip loss
汁液流失
1.
In this paper,the effects of high-methoxyl pectin(HMP),honey and lactate calcium(LC) on physicochemical properties,texture,colour and drip loss of fresh-cut Yellow Peach were studied under vacuum impregnation conditions.
采用真空注入技术,对高甲氧基果胶(HMP)、蜂蜜和乳酸钙(LC)对鲜切黄桃的理化性质和色泽、以及对冰冻黄桃的硬度和解冻后汁液流失的影响进行了试验研究。
2.
An excellent correlation with DHpeakⅠ and Ca2+-ATPase activity and DHpeakⅡ with drip loss.
以汁液流失率、盐溶性蛋白、肌动球蛋白ATPase活性、峰Ⅰ、峰Ⅱ和峰Ⅲ的变形焓值为指标,研究不同的冻藏温度(-20、-30、-40℃)对温氏鸡蛋白变性的影响。
3.
Studies were conducted on the influence of different thawing methods on WenShi chicken(traditional thawing and high pressure thawing),the indexes including drip loss,color change,and protein denaturation.
以汁液流失量、色差、蛋白变性为指标,研究通过不同的解冻方式(传统解冻方式、高压解冻)对温氏鸡的影响。
5) Rate of juice leakage
汁液流失率
1.
Through analyzing its flow state under conditions of different sieve plates,wind speeds and height of the food,the relationship between freezing-rate and rate of juice leakage of frozen food was analyzed.
采用喷雾式流态化液氮速冻及缓冻,探讨了在选用不同的筛板、风速和食品层高,以及不同的冻结温度下松茸的流化状态,冻结速率与解冻后冻品汁液流失率之间的关系等。
2.
Using slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state,the Pleurotus ferulate varnebrodensis lenzi freezing technics was studied through analyzing the freezing curve at different temperature,freezing speed and rate of juice leakage.
采用喷雾式流态化液氮速冻及缓冻,研究了在不同的冻结工艺条件下白灵菇的冻结温度曲线及冻结速度与汁液流失率之间的关系等。
3.
Using slow freezing and liquid nitrogen quick freezing by spray fluidization,the Pleurotus ferulate varnebrodensis lenzi was studied through analyzing its flow state by different sieve plate,wind speed and height of the food,analyzing freezing-rate and rate of juice leakage of frozen food.
采用喷雾式流态化液氮速冻及缓冻,探讨了选用不同的筛板、风速和食品层高时,白灵菇的流化状态,冻结速率与解冻后冻品汁液流失率之间的关系等。
6) drip loss
汁液流失率
1.
pH_ 1 h and pH_ 2 h from PSE meat were lower than normal meat (RFN),but L* value (1 h, 24 h postmortem)、TBARS、drip loss、purge loss、cooking loss and PLA_2s activity were higher than those from normal meat.
宰后PSE肉的pH1h和pH24h低于正常肉,而L值(宰后1h、24h)、脂肪氧化程度、汁液流失率、贮藏损失、蒸煮损失和磷脂酶A2总活性明显高于正常肉。
2.
The content of ascorbic acid,the firmness and drip loss of the thawed strawberries were measured to study the effect of different pretreatments on the quality of frozen strawberry.
确定了速冻草莓的最佳冻结时间,并研究了用不同预处理方式处理速冻草莓在冻藏期间的VC含量、pH值的变化,硬度与汁液流失率。
3.
The results show that electrical stimulation resulted in lower pH values and higher temperature in muscle at early time postmortem, increased extent of denaturation of muscle protein and extracellular space area, these were main facts to induce formation of higher drip loss.
测定结果显示:宰后电刺激(70V、20s)使宰后早期肌肉pH值降低和温度升高,肌肉蛋白质变性,肌细胞间空隙增大,导致汁液流失率增加;快速冷却可有效减缓pH值下降速率,减小蛋白质变性和肌细胞间空隙,提高持水性;电刺激(70V、20s)对嫩度没有显著影响,所以电刺激不适合用于改善猪肉品质。
补充资料：解冻
解冻
ice breaking-up
(iee breaking一uP)在热力或水二作用下，冰盖破裂形成流冰，致使主流畅通，很明流状态的现象，俗称开河。按开河的原因可分止开”“武开”和“半文半武开”三种开河形式。 文开河是以热力因素为主的开河。这是l温由O℃以下上升至O℃以上，冰盖逐渐融化解}河形式。当气温回升至0℃以上，冰面受热开好因土壤增温较为迅速，岸冰首先在岸边的冰面土以后在河心的冰面上出现融冰水，于是整个冰:冰水所浸润、冰盖的强度大大的减低，这时再兰扩大，继之发生冰块滑动，并随水流漂浮而下，在漂流过程中，互相碰撞而破碎。同时由于河1的释放，水位下降，浅滩上搁浅大量的冰块就地这种开河形式，一般不会出现过大的凌峰流量，致产生严重的冰凌卡塞现象。 武开河是以水力因素为主的开河。这是-下游河段气温尚低.冰质较强的情况下，由于_段受水力或热力作用，造成下游河段“水鼓冰开河形势。导致武开河的原因，主要是封冻河段上之突然增大，引起水位上升，当水位上升的幅度;定程度时，把冰盖鼓裂，使大块的冰凌伴随河丰水蜂涌而一F，迫使下游河段节节解冻开河。冰壑越多，水量越集越大，便叮形成较大的凌峰流董往产生严重的冰凌卡塞，带来较大的威胁。 有些河流的开河过程，往往是在封冻冰层;化，冰层结构解体以后，遇到水位上涨，致使办裂，形成流冰，导致开河，此种开河属半文半武 (王文素到文目夏“于气狗开呱比舰酗嵘粼呱杯杜啊籽髓平墉龄往泥卫可量岂:’Ii)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条