超声波辅助煮制对畜禽肉制品品质影响研究进展

超声波对畜禽肉制品加工主要通过超声波产生的空化等作用,使肉质结构、营养成分、风味物质等发生改变,从而对其品质产生影响。超声辅助煮制作为新型煮制方式,与传统煮制方式相比,其高频率、高热量的优势可快速提高食物煮制效果,短时间内达到并优于传统长时煮制的效果。本文立足于超声辅助煮制,结合国内外研究进展,论述超声辅助煮制对畜禽肉制品品质的影响,为畜禽肉制品后续工业化生产提供一定的理论基础,在未来食品生产加工新方向中起到积极的引导作用。

Research Progress on the Effect of Ultrasonic Assisted Cooking on the Quality of Livestock and Poultry Meat Products

Ultrasound on livestock and poultry meat products processing mainly through ultrasound generated cavitation and other effects, so that the meat structure, nutrients, flavour substances and other changes, so as to have an impact on its quality. A new technique for cooking is ultrasonic assistance. When compared to the traditional way of cooking, its benefits of high frequency and high calories can quickly enhance the efficiency of food preparation, achieving greater results than the traditional long-term cooking effect in a short period of time. This study analyzes the function of ultrasonic assisted cooking in the quality processing of livestock and poultry meat products based on ultrasonic assisted cooking and integrated with the research development at home and abroad. It serves as a theoretical underpinning for the subsequent industrial production and healthy diet of food cattle and poultry meat products, and contributes positively to the future direction of food production and processing.