摘要
超声波技术在肉品加工的应用前景广阔,而且基于超声波作用对肉品品质的改善与控制研究逐步深入,是肉品加工领域的研究热点。因此,论述了宰后肌肉转为食用肉过程应用超声波对肌肉结构以及嫩度的影响,分析了超声波在肉制品加工单元中的应用以及超声波对肉品营养成分与微生物发酵的影响,最后总结了超声波加工下组分结构变化及肉品品质形成机理与调控的研究现状与发展方向,以期为超声波技术在肉品科学与加工中的研究应用提供参考依据。
The application of ultrasound on meat processing had a great prospect. It was one of the most studied areas of meat science and processing to understand the meat quality improvement and control based on the effect of ultrasound. Therefore, this review studied recent research focused on the effect of ultrasound on meat structure and tenderness during conversion of muscle into meat, application of ultrasound in the meat processing units and the effects on meat nutrition and microbial fermentation. Finally, a prospect on research of the effect of ultrasound on meat component structural changes and formation of meat quality was analyzed. The review provided reference for developing the application of ultrasound for meat science and processing.
作者
李可
刘俊雅
张艳艳
赵颖颖
张华
白艳红
LI Ke;LIU Junya;ZHANG Yanyan;ZHAO Yingying;ZHANG Hua;BAI Yanhong(College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control （Zhengzhou 450001)
出处
《食品工业》
CAS
北大核心
2018年第4期280-284,共5页
The Food Industry
基金
国家自然青年科学基金(31601492)
河南省重大科技专项项目(1611001100600
161100110900)
郑州轻工业学院博士科研启动基金项目(2015BSJJ038)
郑州轻工业学院校级青年骨干教师培养对象资助计划项目(201711)
关键词
超声波
肉与肉制品
品质
加工
ultrasound
meat and meat products
quality
processing
