| 超声波技术在肉品加工中的应用 |
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| 引用本文： | 冷雪娇,章林,黄明.超声波技术在肉品加工中的应用[J].食品工业科技,2012,33(10):394-397,401. |
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| 作者姓名： | 冷雪娇 章林 黄明 |
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| 作者单位： | 南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京,210095 |
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| 基金项目： | 国家自然科学基金项目(30972133);江苏省自然科学基金项目(BK2009314) |
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| 摘 要： | 综述了超声波技术的基本原理及其在肉品的嫩化、腌制、检测、杀菌、解冻以及对酶活影响中的应用,讨论了超声波技术在肉品加工中的研究现状及以后的发展趋势。
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| 关 键 词： | 超声波 肉品 嫩化 腌制 检测 杀菌 解冻 |
Application of the ultrasound technique in meat processing |
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| LENG Xue-jiao,ZHANG Lin,HUANG Ming.Application of the ultrasound technique in meat processing[J].Science and Technology of Food Industry,2012,33(10):394-397,401. |
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| Authors: | LENG Xue-jiao ZHANG Lin HUANG Ming |
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| Affiliation: | (National Center for Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | The mechanism and use of ultrasound in curing,tenderizing,inspection,sterilization,thawing and the impact of enzyme activity were reviewed.Meanwhile,current and future studies of ultrasound technology in meat products processing were discussed. |
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| Keywords: | ultrasonic meat products tenderizing curing inspection sterilization thawing |
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