肉品嫩化方法及超声波技术应用于肉品嫩化的研究进展
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摘要
嫩度是肉品品质的重要指标之一,改善肉品嫩度一直是肉品科学的研究重点。根据近年来国内外肉品嫩化的研究情况,围绕超声波嫩化肉品的原理、主要影响因素及其与其他方法联合使用嫩化肉品的研究进展进行了综述,旨在为探究肉品嫩化机理,进一步提高肉品品质提供新的思路和理论指导。
引文
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[5]黄明,黄峰,黄继超,等.内源性蛋白酶对宰后肌肉嫩化机制研究进展[J].中国农业科学,2011,44(15):3214-3222.
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[10]Soria A C,Villamiel M.Effect of ultrasound on the technological properties and bioactivity of food:a review[J].Trends in Food Science&Technology,2010,21(7):323-331.
[11]宋国胜,胡松青,李琳.超声波技术在食品科学中的应用与研究[J].现代食品科技,2008,24(6):609-612.
[12]王薇薇,孟廷廷,郭丹钊,等.食品加工中超声波生物学效应的研究进展[J].食品工业科技,2015,36(2):379-383.
[13]胡昊,胡坦,许琦,等.高场强超声波技术在食品蛋白质加工中的应用研究进展[J].食品科学,2015,36(15):260-265.
[14]王葳,张绍志,陈光明.功率超声波在食品工艺中的应用[J].包装与食品机械,2001,19(5):12-16.
[15]钟赛意,王善荣,刘寿春.超声波技术在动物性食品中的应用[J].肉类研究,2006(11):33-37.
[16]孙玉敬,叶兴乾.功率超声在食品中的应用及存在的声化效应问题[J].中国食品学报,2011,11(9):120-133.
[17]宋翠英,翁航萍,王盼盼.肉类嫩化的理论、方法及前景[J].肉类研究,2008(2):24-27.
[18]李春莲,王维民.牛肉嫩化技术的研究进展[J].肉类工业,2009(11):53-55.
[19]孙红男,卢义伯,赵立庆,等.肉类嫩化机制及嫩化方法的研究进展[J].肉类工业,2010(1):49-51.
[20]高海燕,潘润淑,马汉军.超高压技术对鹅肉嫩度的影响[J].食品科学,2011,32(8):107-110.
[21]段昌圣,赵双娟,黄文,等.三聚磷酸盐对鸭肉品质的影响[J].食品科学,2013,34(7):62-66.
[22]Gonzalez C B,Salitto V A,Carduza F J,et al.Effect of calcium chloride marination on bovine Cutaneus trunci muscle.[J].Meat Science,2001,57(3):251-256.
[23]Gao H Y,Zhou G H,Zeng J,et al.Tenderization of goose meat by papain,pineapple juice and ginger juice treatment[J].Advanced Materials Research,2011,236-238:2349-2352.
[24]Naveena B M,Mendiratta S K.Tenderisation of spent hen meat using ginger extract[J].British Poultry Science,2001,42(3):344-349.
[25]龙家豪.牛肉嫩化四法[J].致富天地,2005(5):27.
[26]马俪珍,卢智,朱俊玲,等.宰后处理方式对羊肉品质的影响[J].农业工程学报,2006,22(2):173-175.
[27]贾文婷,卢士玲.电刺激和吊挂对羊肉贮藏期肉质嫩化效果的影响[J].食品工业科技,2013,34(3):124-127.
[28]熊燕子.牛肉嫩化技术的研究进展[J].肉类研究,2007(11):18-22.
[29]李正英,李钰金.滚揉法、氯化钙法与木瓜蛋白酶对羊肉嫩化效果的比较研究[J].肉类工业,2008(4):30-33.
[30]张慧,王东,陈翠玲,等.浅谈肉类的嫩化技术[J].饲料博览,2012(6):50-52.
[31]靳烨,南庆贤.高压处理对牛肉感官特性与食用品质的影响[J].农业工程学报,2004,20(5):196-199.
[32]刘熙,武军,胡铁军,等.高压处理技术在牛肉嫩化中的应用研究[J].肉类工业,2001(增刊1):88-91.
[33]Okitani A,Ichinose N,Koza M,et al.AMP and IMP dissociate actomyosin into actin and myosin[J].Bioscience Biotechnology&Biochemistry,2008,72(8):2005.
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