冲击波在肉类嫩化中的应用研究进展  

Research progress on the application of shockwave to tenderize meat

作　　者：曾令英 贺稚非[1,2] 李洪军 ZENG Lingying;HE Zhifei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Center of Regional Food,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2019年第5期259-265,共7页Food and Fermentation Industries

基　　金：重庆市草食牲畜产业技术体系(Y201706);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：肉的嫩化是肉品加工业面临的难题之一,并且随着社会的发展,传统的嫩化技术已经越来越不能满足当今消费者的需求。而冲击波作为一种低成本、高效的新型嫩化技术,在肉制品加工过程中具有巨大的应用潜力。文章概述了冲击波的嫩化机理、设备发展和应用现状,分析了影响爆炸冲击波和电生冲击波嫩化效果的因素,并预测冲击波在肉制品中的发展方向。Tenderization of meat has always been one of the challenges faced by meat processing industries. With the development of the society, the traditional tenderization technology has become increasingly difficult to meet the needs of today′s consumers. As a low-cost, highly-efficient new tenderization technology, shockwave has a great potential for tenderizing meat products. This article outlined the mechanisms of tenderization by shockwave, reviewed the development and current application of the equipment. This paper also analyzed the factors affecting the effects of explosive shockwave and electrical shockwave on meat tenderization, and predicted the direction of developing shockwave technology in meat products. It was hoped that it could provide certain theoretical bases for applying shockwave to meat products at an industrial-scale, and developing new technologies for meat tenderization.

关 键 词：嫩化 冲击波 作用机制 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]