摘要
研究了超声波处理(UC)对猪肉腌制效率、品质特性及微观结构的作用效果。结果表明:UC频率40k Hz、功率40 W处理60 min,能显著提高腌制剂的渗透效率和猪肉的系水力,获得较好的色泽和质构;UC辅助腌制1 d可达干腌(DC)9 d、湿腌(WP)6 d的腌制效果;在微观结构上,UC导致肌纤维断裂、弯曲等变化,对线粒体也具有明显的破坏作用。UC辅助腌制能显著提高猪肉的腌制效率和产品品质。
The effect of ultrasonic treatment on the curing efficiency and quality characteristic of pork and its mi- crostructure was studied. The results show that UC conditions were ： 40 KHz,40 W, processing for 60 rain. UC signif- icantly increased the curing efficiency and improved the water-holding capacity, color and texture of pork ; The effect of UC for 1 d was comparable to dry curing （DC） for 9d or wet pickling （WP） for 6 days; UC caused the muscle fi- ber fracture, bending and other changes, even mitochondrial damage in the microstructure. UC could improve the cu- ring efficiency and quality of cured pork product.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第11期176-180,共5页
Food and Fermentation Industries
基金
安徽省科技攻关计划项目(No:1301zc03086)
关键词
超声波
腌制
品质
微观结构
ultrasonic
curing
quality
microstructure
