摘要
超声波作为一种新型绿色食品加工技术,具有缩短加工时间、降低生产成本和改善肉及肉制品品质等优势,在肉及肉制品行业中的应用受到广泛关注。本文综述超声波技术对肉及肉制品理化特性(嫩度、持水性、色泽、氧化稳定性和pH值)的影响及其机理,此外,对超声波技术在腌制、冷冻和解冻、杀菌等肉制品加工工艺中的应用和影响机制进行总结,为其在肉及肉制品实际生产中的应用提供理论依据。
Ultrasound, a new type of green food processing technology, is advantageous in shortening the processing time, reducing the production cost and improving the quality of meat and meat products, and has attracted widespread attention for its application in the meat and meat products industry. This paper reviews the effects and mechanisms of ultrasound on physiochemical properties(tenderness, water retention capacity, color, oxidation stability and pH value) of meat and meat products. In addition, it also summarizes the effects and mechanisms of ultrasonic on the salting, freezing and thawing and sterilization of meat products. We hope that this paper can provide a theoretical basis for the application of ultrasound in the processing of meat and meat products.
作者
黄亚军
周存六
HUANG Yajun;ZHOU Cunliu(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)
出处
《肉类研究》
北大核心
2020年第5期91-97,共7页
Meat Research
基金
国家自然科学基金科学部主任基金项目(21542008)。
关键词
超声处理
肉及肉制品
理化性质
加工工艺
ultrasound treatment
meat and meat products
physiochemical properties
processing technology
