食品与机械2024，Vol.40Issue(7)：169-174,6.DOI:10.13652/j.spjx.1003.5788.2023.80865
超声时间对延边黄牛肉品质的影响
Effects of ultrasonic treatment time on meat quality of Yanbian yellow cattle
摘要
Abstract
[Objective]This study aimed to improve the quality of Yanbian yellow beef during storage.[Methods]Yanbian yellow cattle eye meat and buttocks were used as experimental materials.Low frequency and high intensity(power 360 W,frequency 40 kHz)ultrasound technology was used to treat beef,and the effects of different ultrasound treatment time(0,40,60,80 min)on the physical and chemical properties of beef during 10 days of storage were investigated.[Results]Extending ultrasonication treatment time significantly decreased the shear stress and redness value of beef(P＜0.05).Moreover,the analysis of myofibrils in beef after ultrasonic treatment showed that the microfibril fragmentation index increased significantly with the extension of ultrasonic time(P＜0.05).[Conclusion]Ultrasonic treatment for 80 min resulted in the lowest shear stress,the highest MFI and the best tenderness.关键词
超声/肉质/延边黄牛Key words
ultrasonic treatment/meat quality/Yanbian yellow cattle引用本文复制引用
司马胜雪,郝贝贝,武泽文,张佳惠,夏广军..超声时间对延边黄牛肉品质的影响[J].食品与机械,2024,40(7):169-174,6.基金项目
国家自然科学基金(编号:32160774) （编号:32160774）
吉林省科技发展计划重大科技专项(编号:YDZJ202203CGZH037) （编号:YDZJ202203CGZH037）
