| 超声加工技术对牛肉及其制品品质影响的研究进展 |
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| 引用本文： | 周建伟,孟倩,高德,刘东红,丁甜.超声加工技术对牛肉及其制品品质影响的研究进展[J].现代食品科技,2020,36(1):296-302. |
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| 作者姓名： | 周建伟 孟倩 高德 刘东红 丁甜 |
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| 作者单位： | 浙江大学宁波理工学院,浙江宁波315100;浙江大学宁波研究院,浙江宁波315100,浙江大学宁波理工学院,浙江宁波315100;浙江大学宁波研究院,浙江宁波315100;浙江大学生物系统工程与食品科学学院,浙江杭州310058,浙江大学宁波理工学院,浙江宁波315100;浙江大学宁波研究院,浙江宁波315100,浙江大学宁波研究院,浙江宁波315100;浙江大学生物系统工程与食品科学学院,浙江杭州310058;智能食品加工技术与装备国家地方联合工程实验室,浙江杭州310058,浙江大学宁波研究院,浙江宁波315100;浙江大学生物系统工程与食品科学学院,浙江杭州310058;智能食品加工技术与装备国家地方联合工程实验室,浙江杭州310058 |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400301）；宁波市公益类科技计划重点项目（2019C10088） |
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| 摘 要： | 超声波是一项新兴的节能高效食品加工技术，将其单独或与其它加工方式协同应用于宰后牛肉成熟或牛肉制品的加工，可改善牛肉及其制品的质量特性。本文从感官品质、蛋白质性质、营养与安全性三个角度，分析阐述了国内外牛肉超声加工技术的研究进展，总结了超声波对新鲜牛肉的嫩度、牛肉蛋白的理化性质、功能性质及牛肉制品的脂肪酸特性、胺类物质生成、杀菌效果、风味物质的影响，探讨了超声技术改善牛肉及其制品感官品质、理化性质、营养和安全性的作用机理，展望了超声加工技术在牛肉工业中的应用前景，并提出了此技术的进一步研究方向。
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| 关 键 词： | 超声波 食品加工 牛肉 品质 嫩度 营养与安全 色泽与风味 |
| 收稿时间： | 2019/7/18 0:00:00 |
Research Progress on the Effects of Ultrasonic Technology on the Quality of Beef and Its Derived Products |
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| ZHOU Jian-wei,MENG Qian,GAO De,LIU Dong-hong,DING Tian.Research Progress on the Effects of Ultrasonic Technology on the Quality of Beef and Its Derived Products[J].Modern Food Science & Technology,2020,36(1):296-302. |
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| Authors: | ZHOU Jian-wei MENG Qian GAO De LIU Dong-hong DING Tian |
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| Affiliation: | (1.Ningbo Institute of Technology, Zhejiang University, Ningbo 315100, China)
(2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, China),(1.Ningbo Institute of Technology, Zhejiang University, Ningbo 315100, China)
(2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)(3.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China),(1.Ningbo Institute of Technology, Zhejiang University, Ningbo 315100, China)
(2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, China),(2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)(3.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)(4.National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China) and (2.Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)(3.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)(4.National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, China) |
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| Abstract: | Ultrasound is an emerging energy-efficient food processing technology that can be used alone or in combination with other processing methods to improve the quality of beef and its derived products. In this paper, the research progress of ultrasonic processing technology applied to beef worldwide was elaborated in terms of sensory quality, protein properties, nutrition and safety. The effects of ultrasonic technology on the tenderness of fresh beef, physicochemical and functional properties of beef protein, as well as the fatty acid profile, amine generation, sterilization, flavor substances of beef products were summarized. Furthermore, this paper discusses the mechanisms of ultrasonic technology to improve the quality of beef as well as the sensory quality, physicochemical properties, nutrition and safety of its derived products, provides prospect on the application of ultrasonic processing technology in beef industry and indicates further research directions associated with this technology. |
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| Keywords: | ultrasonic food processing beef quality tenderness nutrition and safety color and flavor |
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