| 超声波技术在肉品加工中的研究进展 |
| |
| 引用本文： | 管俊峰,李瑞成.超声波技术在肉品加工中的研究进展[J].肉类研究,2010(7):82-85. |
| |
| 作者姓名： | 管俊峰 李瑞成 |
| |
| 作者单位： | 西南大学,食品科学学院,重庆,400716 |
| |
| 摘 要： | 超声波的空化效应、机械效应和弥散效应在肉品加工中有很高的应用价值,如超声波可以提高腌制剂的渗透速度、嫩化肉制品和超声波解冻等。本文综述了超声波腌制技术、超声波解冻技术和超声波嫩化技术的机理、研究进展。
|
| 关 键 词： | 超声波技术 肉品 研究进展 |
Advances of Research of the Ultrasound Technique Applied in Meat Processing |
| |
| GUAN Junfeng,LI Ruicheng.Advances of Research of the Ultrasound Technique Applied in Meat Processing[J].Meat Research,2010(7):82-85. |
| |
| Authors: | GUAN Junfeng LI Ruicheng |
| |
| Affiliation: | (College of Food Science,Southwest Unive.rsity, Chongqing 400716) |
| |
| Abstract: | Cavitating, machining and dispersing of ultrasound are very useful in meat processing, such as improving infiltrating speed of solute, tenderizing meat products and thawing. In the paper, the mechanism and advanced research of ultrasound curing, ultrasound tenderizing and ultrasound thawing are reviewed. |
| |
| Keywords: | ultrasound technique meat products research advances |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
