双频适度热超声处理对豆瓣酱中[具体物质]的失活作用 。（你原文中“Inactivation of ”这里少了具体被失活的对象，我按照格式要求保留了未完整的样子翻译）
Inactivation of in Soybean Paste by Dual-Frequency and Moderate Thermosonication.
作者信息
Qian Jingya, Chen Shubei, Huo Shuhao, Wang Feng, Zou Bin, Zhou Cunshan, Zhang Lei, Ma Haile
机构信息
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Key Laboratory for Theory and Technology of Intelligent Agricultural Machinery and Equipment, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
出版信息
Foods. 2024 Nov 11;13(22):3600. doi: 10.3390/foods13223600.
Dual-frequency and moderate thermosonication (TS, 300 + 300 W, 20 + 40 kHz, 25~60 °C) was employed to inactivate in soybean paste. The aim was to evaluate the effect of TS on the inactivation of and on the quality of soybean paste. The Weibull model fitted the survival data of in thermosonicated soybean paste well and a decrease of 5 log of in soybean paste was obtained at TS, TS, TS, and T for 15.41, 7.49, 2.27, and 18.61 min. Scanning electron microscope observation revealed TS damaged the cell structure, leading to the leakage of intracellular contents. The physicochemical properties of soybean paste treated by TS were more retained than in paste treated by heat. The GC-MS analysis indicated that the flavor components had increased after TS treatment, especially at TS. In conclusion, TS can inactive in soybean paste without causing significant changes in its physicochemical and flavor qualities.
采用双频适度热超声（TS，300 + 300 W，20 + 40 kHz，25~60 °C）对豆瓣酱中的[具体微生物名称未给出]进行灭活处理。目的是评估热超声对[具体微生物名称未给出]灭活效果以及对豆瓣酱品质的影响。威布尔模型能很好地拟合热超声处理后豆瓣酱中[具体微生物名称未给出]的存活数据，在TS、TS、TS和T条件下分别处理15.41、7.49、2.27和18.61分钟时，豆瓣酱中[具体微生物名称未给出]的数量减少了5个对数级。扫描电子显微镜观察显示，热超声破坏了细胞结构，导致细胞内物质泄漏。与热处理的豆瓣酱相比，热超声处理的豆瓣酱的理化性质得到了更好的保留。气相色谱 - 质谱分析表明，热超声处理后风味成分有所增加，尤其是在TS条件下。总之，热超声可以灭活豆瓣酱中的[具体微生物名称未给出]，且不会使其理化和风味品质发生显著变化。
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