超声波技术在肉品加工中的应用以及对肉品风味前体物质的影响  

The Application of Ultrasonic Technology in Meat Processing and Its Influence on Flavor Precursors

作　　者：王娟娟 周昌瑜 王冲 郑燕燕 叶可萍[1] 唐长波 周光宏[1] WANG Juan-juan;ZHOU Chang-yu;WANG Chong;ZHENG Yan-yan;YE Ke-ping;TANG Chang-bo;ZHOU Guang-hong(National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 , China)

机构地区：[1]南京农业大学食品科技学院国家肉品质量安全控制工程技术研究中心

出　　处：《食品工业科技》2019年第16期320-323,335,共5页Science and Technology of Food Industry

基　　金：国家生猪产业技术体系(CARS35);十三五重点研发计划(2016YFD0401502)

摘　　要：超声波加工技术属于非热加工的一种,其空化效应、热效应和机械作用在肉品加工领域的研究具有重要意义。本文综述了超声波技术和超声波在肉品的杀菌、腌制、嫩化、解冻、无损检测上的应用,及其对肉类风味前体物质氨基酸、脂肪酸的影响。最后简要展望超声波技术在肉品加工中的应用研究,为超声波在肉品加工中的高效应用以及增强肉的风味品质提供参考。Ultrasonic processing is a kind of non-thermal processing technology,and its cavitation effect,thermal effect and mechanical effect are of great significance in the research of meat processing.This paper reviewed ultrasonic technology and its application in meat products,including curing,tendering,thawing and non-destructive testing,as well as its influence on the precursors of meat flavor including amino acids and fatty acids.Finally,the research of ultrasonic technology in meat processing was briefly prospected.It provides reference for the efficient application of ultrasonic wave and enhancing the flavor of meat in meat processing.

关 键 词：超声波技术 非热加工 肉品 风味前体物质 氨基酸 脂肪酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]