超声技术对肌原纤维蛋白结构的影响及其在肌肉食品中的应用现状

Influence of ultrasound technology on the structure of myofibrillar proteins and its current applications in muscle-based food products

中文关键词:  肌肉食品  超声波技术  肌原纤维蛋白  加工工艺  宏观品质

英文关键词:muscle-based food products  ultrasound technology  myofibrillar proteins  processing techniques  macroscopic quality

中文摘要:

      近年来, 随着人们对食品加工技术的不断研究, 超声技术作为一种新型食品物理加工技术, 在肉制品加工应用中取得了显著的进展。本文综述了超声技术对肌肉组织和蛋白结构等微观品质的调控作用及其对肉制品质构、色泽、风味、保水性等宏观品质的影响, 详细阐述了超声技术在不同肉制品加工工艺场景下超声技术的应用进展, 包括原料肉的解冻、嫩化、凝胶化和乳化特性的提升以及腌制剂的渗透、腥臭味的掩埋等方面。此外, 本文进一步探讨了超声技术与变压滚揉、腌制剂、微波、浸渍冷冻等其他技术的联合应用在改善肉制品加工品质方面的潜在作用, 为超声技术在肌肉食品加工领域的深层次应用提供了重要的理论参考。

英文摘要:

      In recent years, with the continuous research on food processing technology, ultrasound technology, as a new type of food physical processing technology, has made significant progress in the application of meat product processing. This article provided an overview of the impact of ultrasound technology on the microstructural qualities of meat tissue proteins and its influence on the macroscopic qualities of meat products, including texture, color, flavor, and water-holding capacity, and discussed the progress of ultrasound technology applications in various meat processing scenarios, including thawing of raw meat, tenderization, gelation, and emulsification, as well as the penetration of marinades and the masking of undesirable odors. Furthermore, this article further explored the potential role of the combined application of ultrasound technology with other technologies such as variable pressure rolling, marinating agents, microwaves, immersion freezing, etc., in improving the quality of meat product processing, providing important theoretical references for deep application of ultrasound technology in the field of muscle food processing.