高功率超声波对蛋白质功能特性的影响及其在肉品加工中的应用研究进展

目前，超声波处理在肉品加工前处理及热加工中得到广泛的研究和应用，研究普遍认为超声波的空化效应、机械效应和热效应是引起肉品品质改变的主要原因。本文综述了超声波技术在肉品加工中的技术原理及其在肉品加工前处理和热加工过程中的应用进展，阐述了超声波辅助加工过程中对肉类嫩度、色泽、保水性及脂质、蛋白质氧化的改善效果，并对其应用前景进行展望。总体而言，超声波技术在辅助冻结、解冻、腌制、热加工中对肉类理化性质及感官品质具有显著改善作用。本文为超声波技术在肉品加工中的应用提供了理论参考。

Improvement of meat protein digestibility in infants and the elderly

Ultrasonic treatment has been widely researched and applied in the pre-processing and thermal processing of meat and meat processed products at present. The cavitation effect, mechanical effect, and thermal effect of ultrasonic wave are considered to be the main reasons for the changes of meat quality. In this paper, the basic principle of ultrasound and the application progress in pre-treatment and thermal processing in meat processing are reviewed. The effects of ultrasonic treatment on meat tenderness, color, water holding capacity, and lipid and protein oxidation are summarized. The future prospect of its application is also proposed. In general, the physicochemical property and sensory quality of meat and meat processed products are significantly improved during ultrasound-assisted freezing, thawing, curing, and thermal processing. The paper provides a theoretical reference for the application of ultrasonic treatment in meat processing.