肉类研究Issue(4)：1-5,5.DOI:10.7506/rlyj1001-8123-201504001
超声波促渗在鸡胸肉蒸煮工艺中的应用
Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat
摘要
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.关键词
超声波/鸡胸肉/促渗/蒸煮/可行性Key words
ultrasonic/chicken breast meat/permeation enhancement/cooking/feasibility分类
轻工纺织引用本文复制引用
刘功明,张万刚,郭光平,孙京新,黄明..超声波促渗在鸡胸肉蒸煮工艺中的应用[J].肉类研究,2015,(4):1-5,5.基金项目
北方特色酱卤熏菜肴加工关键技术及产业化项目(2014BAD04B11) （2014BAD04B11）
山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-13-011-11) （SDAIT-13-011-11）
