摘要
以肌原纤维小片化指数和剪切力为考察指标,利用超声波与钙离子协同对淘汰蛋鸭肌肉进行嫩化研究,确定超声波与钙离子协同嫩化淘汰蛋鸭肌肉的最佳工艺条件,并分析肌原纤维小化片指数和剪切力之间的关系。结果表明:超声波与钙离子协同嫩化鸭肉的最适条件为超声波功率300 W、钙离子浓度200mmol/L、超声波处理时间15min、超声波处理温度40℃。超声波/钙离子协同嫩化鸭肉的肌原纤维小片化指数与剪切力之间存在着显著的相关性。
By myofibrillar fragmentation index （MFI） and shear force as experimental index, the tenderization of spent laying duck breast muscle were studied using the synergism ultrasonic and calcium ion, the optimum conditions of synergy to tenderize duck muscle between ultrasonic and calcium ion were determined, and relationship of MFI to shear force of the duck breast muscle tenderized by ultrasonic and calcium ion was analyzed. The results indicated that optimum condi- tions of synergy to tenderize duck muscle between ultrasonic and cal- cium ion were ultrasonic power 300 W, Ca2＋ concentration 200 mrnol/L, ultrasonic treatment times 15 rain and ultrasonic treat- ment temperature 40 ℃. There was a significant relativity between MFI and the shear force of duck breast muscle tenderized by ultra- sonic and calcium ion.
出处
《食品与机械》
CSCD
北大核心
2012年第4期53-56,124,共5页
Food and Machinery
基金
徐州市科技发展基金项目(编号:XJ08108)
