功率超声对肌原纤维蛋白功能特性及肉品品质的影响研究进展  

Effect of Power Ultrasound on the Functional Properties of Myofibrillar Protein and Meat Quality: A Review

作　　者：韩格 孔保华[1] HAN Ge;KONG Baohua(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2022年第13期361-369,共9页Food Science

基　　金：黑龙江省“百千万”工程重大科技专项(2020ZX07B02)。

摘　　要：肌原纤维蛋白是肉制品中的主要蛋白质,其结构和功能特性很大程度上决定了肉制品的品质特性。功率超声作为一项非热加工技术在肉类工业中得到了广泛的应用。超声波在液体介质中引发空化效应从而产生的物理力被认为是造成蛋白质结构和功能特性变化的主要机制。本文在介绍功率超声作用原理的基础上,详细综述了功率超声对肌原纤维蛋白结构和功能特性的影响,并从肉的嫩度、保水性、色泽和风味4个方面进一步论述了功率超声在肉的食用品质改良中的研究进展,同时对其应用前景进行展望,以期为功率超声在肉制品中的应用和推广提供理论参考。Myofibrillar protein is the most abundant protein in meat products,and its structure and functional properties largely determine the quality of meat products.Power ultrasound,a non-thermal processing technology,has been widely used in the meat industry.The sonication of a liquid medium generates cavitation bubbles,and the resultant physical forces can be considered as the major mechanism responsible for changes in protein structure and functional properties.In this paper,the principle of ultrasound is introduced,and the effect of power ultrasound on the structure and functional properties of myofibrillar protein is reviewed in detail.Furthermore,this paper also discusses the recent progress in the application of power ultrasound in improving meat quality traits such as tenderness,water-binding capacity,color and flavor,and future prospects are proposed as well.Overall,this review provides a theoretical basis for promoting the application of power ultrasound in meat products.

关 键 词：功率超声 肌原纤维蛋白 功能特性 空化效应 肉品品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]