摘要
传统腌制肉方法腌制速度缓慢、腌制液不均匀,易导致肉品的口感、色泽不稳定。随着近年来研究的深入,超高压、脉冲电场等一些新技术对肉品腌制品质的改善机理逐渐被阐明,并被应用于肉品腌制中。文章综述了不同腌制技术及其设备应用研究进展,包括超声波腌制技术、真空滚揉腌制技术、变压滚揉腌制技术、超高压腌制技术、脉冲电场技术,分析其利弊以及在工业化生产中的应用,总结了目前腌制技术存在的不足,并展望了未来肉品腌制的研究方向。
The traditional pickling method for meat has a slow pickling speed and uneven pickling solution,which can easily lead to unstable taste and color of the meat.With the deepening of research in recent years,the improvement mechanism of new technologies such as ultra-high voltage and pulsed electric field on the quality of meat pickling has gradually been elucidated and applied in meat pickling.The article reviews the research progress of different pickling techniques and their equipment applications,including ultrasonic pickling technology,vacuum rolling pickling technology,variable pressure rolling pickling technology,ultra-high pressure pickling technology,and pulse electric field technology.The advantages and disadvantages of these techniques and their applications in industrial production are analyzed,and the shortcomings of current pickling techniques are summarized.The future research directions for meat pickling are also discussed.
作者
董俊逸
姚欢丽
陈帅
吕静
许泽宇
DONG Junyi;YAO Huanli;CHEN Shuai;LU Jing;XU Zeyu(Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China;Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou,Henan 450000,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou,Henan 450000,China;Food Laboratory of Zhongyuan,Luohe,Henan 462000,China)
出处
《食品与机械》
CSCD
北大核心
2024年第10期227-235,共9页
Food and Machinery
基金
河南省科技攻关项目(编号:242102111054)
河南省重大科技专项(编号:221100110500)
郑州轻工业大学博士科研基金项目(编号:2020BSJJ016)
河南省高等学校重点科研项目(编号:23A550010)。
关键词
肉品
腌制
物理场辅助
装备
meat products
pickling
physical field assistance
equipment
