肉品物理嫩化技术研究进展  

Advances in Physical Tenderization of Meat

作　　者：廖博群 李昕炫 王文琪 李加慧 彭增起[1] 张雅玮[1] LIAO Boqun;LI Xinxuan;WANG Wenqi;LI Jiahui;PENG Zengqi;ZHANG Yawei(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学技术学院,江苏南京210095

出　　处：《肉类研究》2022年第10期64-72,共9页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31601491)。

摘　　要：嫩度一直是消费者购买肉制品时最关注的品质指标之一,肉品质的控制与嫩化技术密切相关。随着科学技术的发展,物理嫩化技术以快速、经济、非热、绿色和节能的优势而广受关注。本文主要概述脉冲电场、超声波和高压加工等物理嫩化技术在以改善肉嫩度为目的的同时对肉品安全性、氧化稳定性及色泽方面产生的影响,并通过分析相关的因素提出改善措施。Tenderness is always one of the most concerned quality indicators when consumers buy meat products.The control of meat quality is closely related to tenderization technology.With the development of science and technology,physical tenderization technology has attracted wide attention for its advantages such as rapidity,low cost,no need for thermal treatment,green and energy saving.This paper mainly summarizes the effects of physical tenderization technologies such as pulsed electric field(PEF),ultrasonic(US)and high-pressure processing(HPP)on meat safety,oxidation stability and color.Problems with the use of physical tenderization technologies are analyzed and possible solutions of the problems are proposed.

关 键 词：肉品质 嫩化 脉冲电场 超声波 高压加工 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]