冲击波在肉类嫩化中的应用研究进展
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摘要
肉的嫩化是肉品加工业面临的难题之一,并且随着社会的发展,传统的嫩化技术已经越来越不能满足当今消费者的需求。而冲击波作为一种低成本、高效的新型嫩化技术,在肉制品加工过程中具有巨大的应用潜力。文章概述了冲击波的嫩化机理、设备发展和应用现状,分析了影响爆炸冲击波和电生冲击波嫩化效果的因素,并预测冲击波在肉制品中的发展方向。
Tenderization of meat has always been one of the challenges faced by meat processing industries. With the development of the society, the traditional tenderization technology has become increasingly difficult to meet the needs of today′s consumers. As a low-cost, highly-efficient new tenderization technology, shockwave has a great potential for tenderizing meat products. This article outlined the mechanisms of tenderization by shockwave, reviewed the development and current application of the equipment. This paper also analyzed the factors affecting the effects of explosive shockwave and electrical shockwave on meat tenderization, and predicted the direction of developing shockwave technology in meat products. It was hoped that it could provide certain theoretical bases for applying shockwave to meat products at an industrial-scale, and developing new technologies for meat tenderization.
Tenderization of meat has always been one of the challenges faced by meat processing industries. With the development of the society, the traditional tenderization technology has become increasingly difficult to meet the needs of today′s consumers. As a low-cost, highly-efficient new tenderization technology, shockwave has a great potential for tenderizing meat products. This article outlined the mechanisms of tenderization by shockwave, reviewed the development and current application of the equipment. This paper also analyzed the factors affecting the effects of explosive shockwave and electrical shockwave on meat tenderization, and predicted the direction of developing shockwave technology in meat products. It was hoped that it could provide certain theoretical bases for applying shockwave to meat products at an industrial-scale, and developing new technologies for meat tenderization.
引文
[1] JIANG H, YOON S C, ZHUANG H, et al. Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging[J]. Meat Science, 2018, 139: 82-90.
[2] ANDERSON M J, LONERGAN S M, FEDLER C A, et al. Profile of biochemical traits influencing tenderness of muscles from the beef round[J]. Meat Science, 2012, 91(3):247-254.
[3] HOPKINS D L. Lawrie′s meat science[M]. 8th ed. UK: Woodhead Publishing, 2017: 357-381.
[4] WANG J, ABE A. A hybrid analytical model of sterilization effect on marine bacteria using microbubbles interacting with shock wave[J]. Journal of Marine Science & Technology, 2015, 21(3): 1-11.
[5] YASUDA A, KURAYA E, TOUYAMA A, et al. Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot (Daucus carota L.) juice[J]. Journal of Food Engineering, 2017, 211: 15-21.
[6] BOLUMAR T, TOEPFL S. Innovative food processing technologies[M]. New Jersey: Wiley & Sons, 2016: 231-258.
[7] HEINZ V, TOEPFL S. New options for targeted product modification[J]. Fleischwirtschaft International Journal for Meat Production & Meat Processing, 2009, 3: 11-13.
[8] BOLUMAR T, BINDRICH U, TOEPFL S, et al. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls[J]. Meat Science, 2014, 98(4): 759-765.
[9] CLAUS J R. Emerging technologies in meat processing[M]. Madison: Department of Animal Sciences, 2016: 171-210.
[10] CLAUS J R, SCHILLING J K, MARRIOTT N G, et al. Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves[J]. Meat Science, 2001, 58(3): 283-286.
[11] 季潇凯,毛衍伟,张一敏,等. 电刺激对牛肉品质影响研究进展[J]. 食品与发酵工业, 2017,43(11): 244-249.
[12] SORHEIM O, HILDRUM K I. Muscle stretching techniques for improving meat tenderness[J]. Trends in Food Science & Technology, 2002, 13(4):127-135.
[13] TAYLOR J, TOOHEY E S, EDWINA S, et al. SmartStretchTM technology VI. the impact of SmartStretchTM technology on the meat quality of hotboned beef striploin (m.; longissimus lumborum)[J]. Meat Science, 2013, 93(3): 413-419.
[14] NOOR S, RADHAKRISHNAN N S, HUSSAIN K. Emerging trends and technologies adopted for tenderization of meat: A review[J]. International Journal of Biotech Trends and Technology, 2016, 19: 20-25.
[15] 侯旭.吊挂方式和成熟时间对牛肉品质的影响及机理[D].泰安:山东农业大学,2014:8-9.
[16] OBUZ E, AKKAYA L, GOK V, et al. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows[J]. Meat Science, 2014, 96(3):1 227-1 232.
[17] WARNER R, HA M, SIKES A, et al. Chapter 15-cooking and novel postmortem treatments to improve meat texture[M]. New Aspects of Meat Quality, 2017: 387-423.
[18] SOLOMON M B, SHARMA M, Patel J R. Nonthermal processing technologies for food [M]. New Jersey: Wiley-Blackwell, 2011, 54 (1): 98-108.
[19] SPANIER A M, BERRY B W, SOLOMON M B. Variation in tenderness of beef strip loins and improvement in tenderness by use of hydrodynamic pressure processing (HDP)[J]. Journal of Muscle Foods, 2010, 11(3): 183-196.
[20] SHARMA M, SHEARER A E H, HOOVER D G, et al. Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses[J]. Innovative Food Science & Emerging Technologies, 2008, 9(4): 418-422.
[21] BOLUMAR T, MIDDENDORF D, TOEPFL S, et al. High pressure processing of food[M]. New York: Springer, 2016: 509-537.
[22] HA M, DUNSHEA F R, WARNER R D. A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat[J]. Meat Science, 2017, 132: 107-111.
[23] BOWKER B C, EASTRIDGE J S, PAROCZAY E W, et al. Handbook of meat processing[M]. New Jersey: Wiley-Blackwell, 2010: 87-104.
[24] ZUCKERMAN H, BOWKER B C, EASTRIDGE J S, et al. Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing[J]. Meat Science, 2013, 95(3): 603-607.
[25] BOWKER B C, FAHRENHOLZ T M, PAROCZAY E W, et al. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip lions*[J]. Journal of Muscle Foods, 2008, 19(2): 175-193.
[26] COOPER C. Meat tenderization by means of plasma sparking device: CA, 2255271 A1[P/OL].1998-12-11[2000-06-11].http://www.google.com/patents/CA2255271A1 cl=en.
[27] LONG J, THOMSEN P, WAITS D. Shock wave treatment of meat: US, 7244459 B2[P/OL]. 2007-07-17. http://www.freepatentsonline.com/7244459.html.
[28] TOEPFL S, HEINZ V. Technology reduction of the maturing time achieved tender beef production using electrohydraulic shock waves[J]. Fleischwirtschaft -Frankfurt-, 2011, 91(2): 46-48.
[29] SCHAEFER R B, GALLAGHER J. High efficiency long lifetime sparker sources: US, 6687189[P/OL]. 2002-04-02 [2004-02-03]. http://www.freepatentsonline.com/6687189.html.
[30] SOLOMON M B, LIU M N, PATEL J R, et al. Hydrodynamic pressure processing to improve meat quality and safety[J]. Science & Technology of Food Industry, 2006, 32(2):422-424.
[31] SOLOMON M B, LONG J B, EASTRIDGE J S. The hydrodyne: a new process to improve beef tenderness[J]. Journal of Animal Science, 1997, 75(6): 1 534-1 537.
[32] SOLOMON M B, LIU M N, PATEL J, et al. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing[J]. Journal of Muscle Foods, 2008, 19(1):98-109.
[33] WARNER R D, MCDONNELL C K, AED B, et al. Systematic review of emerging and innovative technologies for meat tenderisation[J]. Meat Science, 2017, 132: 72.
[34] BOLUMAR T, ENNEKING M, TOEPFL S, et al. New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review[J]. Meat Science, 2013, 95(4):931-939.
[35] YAMASHITA Y, ODA A, HUJII T, et al. The numerical analysis and experiment of shock processing for bouef[J]. International Journal of Multiphysics, 2016, 4(4):329-340.
[36] SOLOMON M B. The callipyge phenomenon: tenderness intervention methods[J]. Journal of Animal Science, 1999, 77 Suppl 2(1):238-242.
[37] SOLOMON M B, BERRY B W. Comparison of two different containers for performing the hydrodynamic pressure process[J]. Animal Science, 2000, 78 Suppl 1: 161.
[38] MEEK K I, DUNCAN S E, MARRIOTT N G, et al. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shockwaves[J]. Poultry Science, 2000, 79(1):126.
[39] BOWKER B C, SCHAEFER R B, GRAPPERHAUS M J, et al. Tenderization of beef loins using a high efficiency sparker[J]. Innovative Food Science & Emerging Technologies, 2011, 12(2): 135-141.
[40] SCHILLING M W, CLAUS J R, MARRIOTT N G, et al. No effect of hydrodynamic shock wave on protein functionality of beef muscle.[J]. Journal of Food Science, 2002, 67(1):335-340.
[41] MOELLER S, WULF D, MEEKER D, et al. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle[J]. Journal of Animal Science, 1999, 77(8):2119-2 123.
[42] SOLOMON M B, CARPENTER C E, SNOWDER G D, et al. A research note tenderizing callipyge lamb with the hydrodyne process and electrical stimulation 1[J]. Journal of Muscle Foods, 1998, 9(3):305-311.
[43] BOWKER B C, CALLAHAN J A, SOLOMON M B. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts[J]. Poultry Science, 2010, 89(8):1 744.
[44] CLAUS J R, SCHILLING J K, MARRIOTT N G, et al. Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts[J]. Meat Science, 2001, 58(3):287-292.
[45] SOLOMON M. Meat quality improvement: Application of hydrodynamic pressure processing[J]. Einstein, 2013, 11(6): 383-391.
[46] SOLOMON M. Detection and identification of rare audiovisual cues[M]. Berlin: Springer Berlin Heidelberg, 2012:39-46.
[2] ANDERSON M J, LONERGAN S M, FEDLER C A, et al. Profile of biochemical traits influencing tenderness of muscles from the beef round[J]. Meat Science, 2012, 91(3):247-254.
[3] HOPKINS D L. Lawrie′s meat science[M]. 8th ed. UK: Woodhead Publishing, 2017: 357-381.
[4] WANG J, ABE A. A hybrid analytical model of sterilization effect on marine bacteria using microbubbles interacting with shock wave[J]. Journal of Marine Science & Technology, 2015, 21(3): 1-11.
[5] YASUDA A, KURAYA E, TOUYAMA A, et al. Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot (Daucus carota L.) juice[J]. Journal of Food Engineering, 2017, 211: 15-21.
[6] BOLUMAR T, TOEPFL S. Innovative food processing technologies[M]. New Jersey: Wiley & Sons, 2016: 231-258.
[7] HEINZ V, TOEPFL S. New options for targeted product modification[J]. Fleischwirtschaft International Journal for Meat Production & Meat Processing, 2009, 3: 11-13.
[8] BOLUMAR T, BINDRICH U, TOEPFL S, et al. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls[J]. Meat Science, 2014, 98(4): 759-765.
[9] CLAUS J R. Emerging technologies in meat processing[M]. Madison: Department of Animal Sciences, 2016: 171-210.
[10] CLAUS J R, SCHILLING J K, MARRIOTT N G, et al. Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves[J]. Meat Science, 2001, 58(3): 283-286.
[11] 季潇凯,毛衍伟,张一敏,等. 电刺激对牛肉品质影响研究进展[J]. 食品与发酵工业, 2017,43(11): 244-249.
[12] SORHEIM O, HILDRUM K I. Muscle stretching techniques for improving meat tenderness[J]. Trends in Food Science & Technology, 2002, 13(4):127-135.
[13] TAYLOR J, TOOHEY E S, EDWINA S, et al. SmartStretchTM technology VI. the impact of SmartStretchTM technology on the meat quality of hotboned beef striploin (m.; longissimus lumborum)[J]. Meat Science, 2013, 93(3): 413-419.
[14] NOOR S, RADHAKRISHNAN N S, HUSSAIN K. Emerging trends and technologies adopted for tenderization of meat: A review[J]. International Journal of Biotech Trends and Technology, 2016, 19: 20-25.
[15] 侯旭.吊挂方式和成熟时间对牛肉品质的影响及机理[D].泰安:山东农业大学,2014:8-9.
[16] OBUZ E, AKKAYA L, GOK V, et al. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows[J]. Meat Science, 2014, 96(3):1 227-1 232.
[17] WARNER R, HA M, SIKES A, et al. Chapter 15-cooking and novel postmortem treatments to improve meat texture[M]. New Aspects of Meat Quality, 2017: 387-423.
[18] SOLOMON M B, SHARMA M, Patel J R. Nonthermal processing technologies for food [M]. New Jersey: Wiley-Blackwell, 2011, 54 (1): 98-108.
[19] SPANIER A M, BERRY B W, SOLOMON M B. Variation in tenderness of beef strip loins and improvement in tenderness by use of hydrodynamic pressure processing (HDP)[J]. Journal of Muscle Foods, 2010, 11(3): 183-196.
[20] SHARMA M, SHEARER A E H, HOOVER D G, et al. Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses[J]. Innovative Food Science & Emerging Technologies, 2008, 9(4): 418-422.
[21] BOLUMAR T, MIDDENDORF D, TOEPFL S, et al. High pressure processing of food[M]. New York: Springer, 2016: 509-537.
[22] HA M, DUNSHEA F R, WARNER R D. A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat[J]. Meat Science, 2017, 132: 107-111.
[23] BOWKER B C, EASTRIDGE J S, PAROCZAY E W, et al. Handbook of meat processing[M]. New Jersey: Wiley-Blackwell, 2010: 87-104.
[24] ZUCKERMAN H, BOWKER B C, EASTRIDGE J S, et al. Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing[J]. Meat Science, 2013, 95(3): 603-607.
[25] BOWKER B C, FAHRENHOLZ T M, PAROCZAY E W, et al. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip lions*[J]. Journal of Muscle Foods, 2008, 19(2): 175-193.
[26] COOPER C. Meat tenderization by means of plasma sparking device: CA, 2255271 A1[P/OL].1998-12-11[2000-06-11].http://www.google.com/patents/CA2255271A1 cl=en.
[27] LONG J, THOMSEN P, WAITS D. Shock wave treatment of meat: US, 7244459 B2[P/OL]. 2007-07-17. http://www.freepatentsonline.com/7244459.html.
[28] TOEPFL S, HEINZ V. Technology reduction of the maturing time achieved tender beef production using electrohydraulic shock waves[J]. Fleischwirtschaft -Frankfurt-, 2011, 91(2): 46-48.
[29] SCHAEFER R B, GALLAGHER J. High efficiency long lifetime sparker sources: US, 6687189[P/OL]. 2002-04-02 [2004-02-03]. http://www.freepatentsonline.com/6687189.html.
[30] SOLOMON M B, LIU M N, PATEL J R, et al. Hydrodynamic pressure processing to improve meat quality and safety[J]. Science & Technology of Food Industry, 2006, 32(2):422-424.
[31] SOLOMON M B, LONG J B, EASTRIDGE J S. The hydrodyne: a new process to improve beef tenderness[J]. Journal of Animal Science, 1997, 75(6): 1 534-1 537.
[32] SOLOMON M B, LIU M N, PATEL J, et al. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing[J]. Journal of Muscle Foods, 2008, 19(1):98-109.
[33] WARNER R D, MCDONNELL C K, AED B, et al. Systematic review of emerging and innovative technologies for meat tenderisation[J]. Meat Science, 2017, 132: 72.
[34] BOLUMAR T, ENNEKING M, TOEPFL S, et al. New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review[J]. Meat Science, 2013, 95(4):931-939.
[35] YAMASHITA Y, ODA A, HUJII T, et al. The numerical analysis and experiment of shock processing for bouef[J]. International Journal of Multiphysics, 2016, 4(4):329-340.
[36] SOLOMON M B. The callipyge phenomenon: tenderness intervention methods[J]. Journal of Animal Science, 1999, 77 Suppl 2(1):238-242.
[37] SOLOMON M B, BERRY B W. Comparison of two different containers for performing the hydrodynamic pressure process[J]. Animal Science, 2000, 78 Suppl 1: 161.
[38] MEEK K I, DUNCAN S E, MARRIOTT N G, et al. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shockwaves[J]. Poultry Science, 2000, 79(1):126.
[39] BOWKER B C, SCHAEFER R B, GRAPPERHAUS M J, et al. Tenderization of beef loins using a high efficiency sparker[J]. Innovative Food Science & Emerging Technologies, 2011, 12(2): 135-141.
[40] SCHILLING M W, CLAUS J R, MARRIOTT N G, et al. No effect of hydrodynamic shock wave on protein functionality of beef muscle.[J]. Journal of Food Science, 2002, 67(1):335-340.
[41] MOELLER S, WULF D, MEEKER D, et al. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle[J]. Journal of Animal Science, 1999, 77(8):2119-2 123.
[42] SOLOMON M B, CARPENTER C E, SNOWDER G D, et al. A research note tenderizing callipyge lamb with the hydrodyne process and electrical stimulation 1[J]. Journal of Muscle Foods, 1998, 9(3):305-311.
[43] BOWKER B C, CALLAHAN J A, SOLOMON M B. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts[J]. Poultry Science, 2010, 89(8):1 744.
[44] CLAUS J R, SCHILLING J K, MARRIOTT N G, et al. Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts[J]. Meat Science, 2001, 58(3):287-292.
[45] SOLOMON M. Meat quality improvement: Application of hydrodynamic pressure processing[J]. Einstein, 2013, 11(6): 383-391.
[46] SOLOMON M. Detection and identification of rare audiovisual cues[M]. Berlin: Springer Berlin Heidelberg, 2012:39-46.