超声波技术在牛肉嫩化中的应用研究进展  

A review:Application of ultrasound on beef tenderization

作　　者：孙海磊 罗欣[1] 朱立贤[1] 毛衍伟[1] 张文华 张一敏[1] SUN Hailei;LUO Xin;ZHU Lixian;MAO Yanwei;ZHANG Wenhua;ZHANG Yimin(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Zhongwei Station of National Beef Cattle Industrial Technology System,Zhongwei 755000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]国家肉牛牦牛产业技术体系中卫站,宁夏中卫755000

出　　处：《食品与发酵工业》2020年第20期282-286,共5页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助-肉牛(CARS-37);山东省现代农业产业技术体系创新团队建设专项资金(SDAIT-09-09);山东省“双一流”奖补资金(SYL2017XTTD12)。

摘　　要：超声波技术作为一种绿色、安全的新兴技术,在牛肉嫩化方面具有良好的应用前景。但是,目前关于超声波技术及该技术与其他技术的复合应用对牛肉嫩度的影响研究还缺乏系统的总结。因此,该文在前人研究的基础上,就超声波技术的作用原理,超声波技术对牛肉嫩度的影响、超声波复合腌制及超声波结合外源酶或钙盐嫩化对牛肉嫩度的影响等最新研究结果进行了综述,旨在为超声波技术在牛肉嫩化方面的合理应用提供理论指导。Ultrasound is a green,safe and emerging technology which has a great application potential on beef tenderization.However,the effects of ultrasound and ultrasound combined with other tenderization technologies on beef tenderness was not summarized well.Therefore,this review,based on previous studies,described the mechanism of ultrasound on beef tenderization and also summarized the effects on the beef tenderness of ultrasound,ultrasound assited curing and ultrasound combined with exogenous enzyme tenderization or Ca 2+tenderization.The information gathered in this review will provide support for the application of ultrasound on beef tenderization.

关 键 词：超声波技术 牛肉 嫩度 腌制 外源酶嫩化 钙盐嫩化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]