摘要
本试验以山羊肉为材料进行超声波处理,分别处理0、1、3、5、7、10、15min,结束后在0～4℃成熟1、2、3、4、5、7d(每个成熟期设两个重复),检测肉块的MFI、可溶性蛋白浓度和剪切力,实验结果表明频率40kHz,电功率1000W,强度为1.33W/cm2的超声波水浴处理,明显提高了宰后15h的山羊肉块(70±1)g的嫩化速率,可使山羊肉提前3d成熟。
Meat samples were treated with supersonic wave bath at different time. The concentration of soluble protein(CSP)、 myofibril fragment index(MFI) and cut-shear were detected. Supersonic wave bath of 1, 3, 5min increased the degradation of myofibril protein. The result indicated that supersonic wave significantly enhanced the meat tenderness and aged 3d earlier.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期107-111,共5页
Food Science
