| 羊肉超声波嫩化技术的研究 |
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| 引用本文： | 李正英,陈锦屏,陈忠军,杨俊峰.羊肉超声波嫩化技术的研究[J].食品科学,2006,27(12):413-416. |
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| 作者姓名： | 李正英 陈锦屏 陈忠军 杨俊峰 |
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| 作者单位： | 内蒙古农业大学职业技术学院食品科学与工程学系； 陕西师范大学食品系； 内蒙古农业大学食品科学与工程学院； |
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| 摘 要： | 嫩化处理是提高羊肉质量的关键技术,本试验研究了超声波处理对羊肉的嫩化效果。研究结果表明:3W/cm2超声波处理羊肉30min,可以获得较好的嫩化效果,然后在10±2℃条件下放置8h,可进一步提高羊肉的嫩化效果。
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| 关 键 词： | 羊肉 超声波 嫩化技术 |
| 文章编号： | 1002-6630（2006）12-0413-04 |
| 收稿时间： | 2006-09-18 |
| 修稿时间： | 2006-09-18 |
Study on Ultrasonic Technology to Tender Lamb Meat |
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| LI Zheng-ying,CHEN Jin-ping,CHEN Zhong-jun,YANG Jun-feng.Study on Ultrasonic Technology to Tender Lamb Meat[J].Food Science,2006,27(12):413-416. |
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| Authors: | LI Zheng-ying CHEN Jin-ping CHEN Zhong-jun YANG Jun-feng |
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| Affiliation: | 1.Department of Food Science and Engineering, College of Vocational Technology, Inner Mongolia Agricultural University, Baotou 014109, China;2.Department of Food, Shannxi Normal University, Xi’an 710062, China;3.College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhehot 010018, China |
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| Abstract: | Tendering technology is key of improving quality of lamb. Through studying the effect of ultrasonic on tenderness of lamb, the results show that lamb treated with 3.0W/cm2 ultrasonic is tendered well. The effect on tendering lamb will be improved when lamb treated with ultrasonic is kept at 10±2℃ for 8h. |
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| Keywords: | lamb meat ultralsonic tendering technology |
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