超声波嫩化对小酥肉品质的影响

Effect of Ultrasonic Tenderization on the Quality of Braised Pork Cubes

超声波的空化和机械效应使得超声波具有优秀的嫩化作用。本研究使用单因素试验和响应面分析法,以不同的超声波嫩化时间、功率和频率对超声波嫩化小酥肉的工艺参数进行优化试验,并将得到的最佳工艺参数进行验证和对比试验。试验结果表明,超声波嫩化小酥肉的最佳工艺参数为:超声波嫩化时间99.9min,功率147W,频率35.3kHz时小酥肉的剪切力为18.21-1.57N,与回归模型的剪切力预测值17.3N基本一致,证实了该模型的有效性。制作小酥肉的工艺环节中使用次工艺参数超声波进行嫩化,能够降低小酥肉的剪切力、硬度和咀嚼性,增加了小酥肉的嫩度,提高了小酥肉的使用品质。

The cavitation and mechanical effects of ultrasonic waves make ultrasonic waves have excellent tenderization effects. In this study, single factor test and response surface analysis were used to optimize the experimental parameters of ultrasonic tenderized braised pork cubes with different ultrasonic tenderization time, power and frequency, and the best process parameters were verified. The results showed that the optimal technological parameters of ultrasonic tenderization of braised pork cubes were: Ultrasonic tenderization time: 99.9min,power: 147 W,frequency: 35.3 kHz,the shear force of the braised pork cubes is 18.21±1.57 N,which is basically consistent with the shear force prediction value of 17.3 N of the regression model,which confirms the effectiveness of the model. Sex. In the process of making braised pork cubes,the ultrasonication of the subprocess parameters is used to tenderize, which can reduce the shearing force, hardness and chewiness of the braised pork cubes, increase the tenderness of the small crispy meat, and improve the use quality of the braised pork cubes.