超声波促渗在鸡胸肉蒸煮工艺中应用.docVIP

超声波促渗在鸡胸肉蒸煮工艺中应用 　　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（P0.05）。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。 　　关键词：超声波；鸡胸肉；促渗；蒸煮；可行性 　　Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat 　　LIU Gongming1， ZHANG Wangang2， GUO Guangping3， SUN Jingxin1，*， HUANG Ming2 　　（1. College of Food Science and Engineering， Qingdao Agricultural University， Qingdao 266109， China； 2. College of Food Science and Technology， Nanjing Agricultural University， Nanjing 210095， China； 3. Yantai Xiwang Foods Co. Ltd.， Yantai 264000， China） 　　Abstract： Chicken breast meat was cooked with ultrasonic irradiation at a power of 300 W and a frequency of 40 kHz， and NaCl 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% in the former group. 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. 　　Key words： ultrasonic； chicken breast meat； permeation enhancement； cooking； feasibility 　　中图分类号：TS251.61 文献标志码：A 文章编号：1001-8123（2015）04-0001-05 　　doi： 10.7506/rlyj1001-