超声波技术在肉品加工中的研究进展  

Advances of Research of the Ultrasound Technique Applied in Meat Processing

作　　者：管俊峰[1] 李瑞成[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《肉类研究》2010年第7期82-85,共4页Meat Research

摘　　要：超声波的空化效应、机械效应和弥散效应在肉品加工中有很高的应用价值,如超声波可以提高腌制剂的渗透速度、嫩化肉制品和超声波解冻等。本文综述了超声波腌制技术、超声波解冻技术和超声波嫩化技术的机理、研究进展。Cavitating, machining and dispersing of ultrasound are very useful in meat processing, such as improving infiltrating speed of solute, tenderizing meat products and thawing. In the paper, the mechanism and advanced research of ultrasound curing, ultrasound tenderizing and ultrasound thawing are reviewed.

关 键 词：超声波技术 肉品 研究进展 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]