欧姆加热对肉品质影响的研究进展

Progress in Understanding Effects of Ohmic Heating on Meat Qualities

欧姆加热即电加热,是利用原料对电流的抵抗作用,将电能转化为热能,从而达到加热目的。欧姆加热与传统加热相比具有加热速度快、出品率高、加热均匀、颜色好、嫩度高等优点。近年来,欧姆加热在肉制品加工方面的应用成为研究热点。本文综述了欧姆加热对肉及肉制品蒸煮损失、颜色、嫩度、微生物、脂肪氧化和感官等方面的影响,并对该技术在肉品加工领域的应用前景进行了展望。

Ohmic heating, also known as electrical heating, is based on the passage of electrical current through a conductive food product, converting the electrical energy into heat energy, so as to achieve the purpose of heating. Compared to conventional heating, ohmic heating has the advantages of much shorter cooking time, higher yield, more uniform heating distribution, superior color, higher tenderness, etc. In recent years, the application of ohmic heating has become a research focus in meat products processing. This paper reviews the impacts of ohmic heating on cooking loss, color, tenderness, microorganism inactivation, fat oxidation and sensory evaluation of meat and meat products and analyzesthe potential application of ohmic heating technology in the ifeld of meat processing.