超声波技术在肉制品腌制加工中的应用研究进展  

Recent Advances in the Application of Ultrasonic Technology in the Curing of Meat Products

作　　者：刘瑞 李雅洁 陆欣怡 康大成 吴满刚[1,2] 于海 葛庆丰[1,2] LIU Rui;LI Yajie;LU Xinyi;KANG Dacheng;WU Mangang;YU Hai;GE Qingfeng(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Huaiyang Cuisin of Jiangsu Province,Yangzhou 225127,China.;School of Life Science,Linyi University,Linyi 276000,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏省淮扬菜产业化工程中心,江苏扬州225127 [3]临沂大学生命科学学院,山东临沂276000

出　　处：《食品工业科技》2021年第24期445-453,共9页Science and Technology of Food Industry

基　　金：江苏省自然科学基金(BK20190888);国家自然科学基金(31901610)。

摘　　要：腌制是一种以添加食盐、亚硝酸盐、复合磷酸盐等添加剂浸渍食品的加工技术,是肉制品加工过程中的重要环节之一,广泛应用于酱卤和腌腊肉制品中。腌制不仅可以改善肉制品的质构、风味等,还可以起到防腐保藏的作用。然而,传统腌制技术存在腌制时间长、食盐渗透不均匀、品质不稳定等问题。超声波技术是一种新兴的非热加工技术,已在食品加工的诸多领域进行应用。在肉制品腌制方面,超声波辅助腌制技术因其加快腌制速率、减少营养成分流失、改善腌制肉品嫩度等优势得到广泛研究。因此,本文综述了超声波技术在肉制品腌制中应用的基本原理,包括空化作用、机械作用和热作用,阐述在肉制品腌制过程中,超声波辅助腌制技术对肉制品的保水性、嫩度、物料渗透率、风味物质等方面的影响,展望超声波辅助腌制技术在肉制品加工领域的应用前景,为超声波技术应用于肉制品工业化生产奠定基础。Curing is a processing technology that marinates with food additives such as salt, nitrite and phosphate. It is one of the important steps in the meat products processing and is widely used in cured meat products. Curing can not only improve the texture and flavor of meat products, but also plays a critical role in preservation. However, the drawbacks of traditional curing technology are emerged such as long curing time, uneven salt penetration, and unstable quality of meat product. Ultrasonic technology is an innovative and non-thermal processing technology, which is widely investigated in various fields of food processing. In the respect of meat curing, ultrasonic-assisted curing technology has been extensively studied because of its advantages of increasing curing rate, reducing the loss of nutrients, and improving the tenderness of cured meat products. Therefore, this article summarizes the basic principles of the application of ultrasonic technology in the curing of meat products, including cavitation, mechanical and thermal effects. The impact of ultrasonic-assisted curing on the water retention, tenderness, curing agents permeability, flavor of meat products are also summarized, looking forward to the application prospect of ultrasonic-assisted curing technology in the field of cured meat processing, and laying the foundation for the application of ultrasonic technology in the industrial production of meat products.

关 键 词：超声波 腌制 肉制品 保水 嫩度 风味 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]