Enhancement of Meat Brining Efficiency and Quality Improvement Through Pulsed Electric Field Pretreatment
學生姓名:
許棕荃
指導教授:
陳泰源
學 期:
113下
摘 要:
Brining is a crucial meat processing technique that influences the penetration efficiency of salt and water through mass transfer mechanisms. However, traditional brining methods are limited by slow diffusion rates, leading to long processing times and uneven distribution. This study investigates the effects of Pulsed Electric Field (PEF) pretreatment on brining efficiency, mass transfer dynamics, and meat quality in beef and pork. The results indicate that PEF pretreatment significantly accelerates salt and water penetration, improving brining efficiency. Under optimal conditions (beef: 2.0 kV/cm, 125 pulses; pork: 2 kV/cm, 141.2 Hz, 2.3% duty cycle), brining time was reduced by 33% and 40%, respectively, with the salt diffusion coefficient increasing by over 30%. Additionally, PEF expanded muscle bundle gaps, facilitating mass transfer. PEF pretreatment also enhanced meat tenderness (by 22.9%) with minimal impact on color and weight loss. Mathematical modeling analysis confirmed that PEF enhances cell membrane permeability and aligns with Fick’s diffusion model, making it useful for predicting brining time and mass transfer changes. Overall, PEF is an efficient, low-energy technology that improves meat quality and processing efficiency, with promising applications in the meat industry
許棕荃.pdf