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| 超声波处理对结缔组织胶原蛋白和肉嫩度的影响 | |
| 引用本文： | 常海军,徐幸莲,周光宏. 超声波处理对结缔组织胶原蛋白和肉嫩度的影响[J]. 肉类工业, 2009, 0(12): 48-52 |
| 作者姓名： | 常海军 徐幸莲 周光宏 |
| 作者单位： | 南京农业大学,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室,江苏南京,210095 |
| 摘 要： | 近年来,有许多研究报道了超声波在肉嫩化中的应用.超声波处理对肉质构的影响主要是由于超声波直接或间接的"空化效应".本文综述了超声波技术在肉类工业中的应用,主要阐述了不同频率和强度超声处理对肉"背景硬度"-肌内结缔组织及胶原蛋白特性的影响;同时,预测了超声波技术在肉类工业中的应用. |
| 关 键 词： | 超声波 肌内结缔组织 胶原蛋白 肉品质 嫩度 |
Effects of ultrasound treatment on connective tissue collagen and meat tenderness |
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| CHANG Hai-jun,XU Xing-lian,ZHOU Guang-hong. Effects of ultrasound treatment on connective tissue collagen and meat tenderness[J]. Meat Industry, 2009, 0(12): 48-52 | |
| Authors: | CHANG Hai-jun XU Xing-lian ZHOU Guang-hong |
| Abstract: | The application of ultrasound to meat tenderization has been the subject of a great deal of interest over the last few decades. The effects of ultrasound waves on meat texture are results from the direct or indirect cavitation effects. The present review discusses the application of ultrasound to meat industry and mainly underlies the effects of ultrasound on "background toughness" of meat,including the effects of ultrasonic treatments at different frequencies and intensity ( or power) on intramuscular connective tissue characteristics and collagen properties. Meanwhile, the of ultrasound to meat industry are prospected. |
| Keywords: | ultrasound intramuscular connective tissue collagen meat quality tenderness |
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