超声波促渗在鸡胸肉蒸煮工艺中的应用.docx

超声波促渗在鸡胸肉蒸煮工艺中的应用
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 $、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乳蛋白质变性程度比传统加热煮制组显著增大(P< )。 此设冲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 GongmingL ZHANG Wangang2, GUO Guangping3> SUN JingxinL *, HUANG Ming2
(1. College of Food Science and Engineerings Qingdao Agricultural Universityt 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 contents 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 large