中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 超声波促渗在鸡胸肉蒸煮工艺中的应用 肉类研究 2015 (4) 1-5
Position: Home > Articles > Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat MEAT RESEARCH 2015 (4) 1-5

超声波促渗在鸡胸肉蒸煮工艺中的应用

作  者：
刘功明;张万刚;郭光平;孙京新;黄明
单  位：
烟台市喜旺食品有限公司;青岛农业大学食品科学与工程学院;南京农业大学食品科技学院
关键词：
超声波;鸡胸肉;促渗;蒸煮;可行性
摘  要：
以鸡胸肉为原料,采用功率为300 W、频率为40 kHz的超声波,加热煮制鸡胸肉。通过测定鸡胸肉中NaCl含量、嫩度、蒸煮损失、蛋白质变性程度等指标,比较超声波处理组与传统加热煮制组性能的优劣。结果表明:在处理时间为25 min时,超声波处理组鸡胸肉的NaCl含量及嫩度比传统加热煮制组分别提高了49.8%、34.1%,鸡胸肉的蒸煮损失相对于传统加热煮制组下降了29.1%;蛋白质变性程度比传统加热煮制组显著增大(P<0.05)。此设计改进了传统加热的不足以及现阶段超声波处理设备产热低的缺陷,达到在实际生产中改善肉制品品质,提高生产效率的目的,表明超声波促渗应用于鸡胸肉蒸煮工艺中是可行的。
译  名：
Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat
作  者：
LIU Gongming;ZHANG Wangang;GUO Guangping;SUN Jingxin;HUANG Ming;College of Food Science and Engineering,Qingdao Agricultural University;College of Food Science and Technology,Nanjing Agricultural University;Yantai Xiwang Foods Co.Ltd.;
关键词：
ultrasonic;;chicken breast meat;;permeation enhancement;;cooking;;feasibility
摘  要：
Chicken breast meat was cooked with ultrasonic irradiation at a power of 300 W and a frequency of 40 kHz,and NaCI content,tenderness,cooking loss and degree of protein denaturation were measured and compared with those obtained by the conventional cooking method.The results showed that the content of salt and tenderness in the ultrasonic treatment group were increased by 49.8% and 34.1%compared with the conventional cooking group,and that the cooking loss of chicken breast meat was reduced by 29.1% intheformergroup.Moreover,the extent of protein denaturation in the ultrasonic treatment group was larger than that in the conventional cooking group(P < 0.05).This design made up for the deficiency of the traditional cooking method and the lack of existing ultrasonic device for heat production.It could also improve the quality of meat products,shorten the production time and enhance the productivity.Therefore,it is feasible to enhance penetration by ultrasonic irradiation in the cooking process of chicken breast meat.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46