超声波辅助腌制对肉类产品风味及质构特性的影响
摘要
本研究深入探讨了超声波辅助腌制技术对肉类产品风味及质构特性的综合影响。首先，我们概述了超声波的物理特性，包括其高频振动、空化效应等，并回顾了超声波在食品加工领域的广泛应用，特别是在腌制工艺中的新兴角色。随后，详细分析了超声波辅助腌制的内在机制，揭示了其在加速腌制过程、提升腌制效果方面的独特优势。实验部分，本研究通过系统的实验设计，评估了超声波辅助腌制对肉类产品风味的多方面影响。结果表明，该技术不仅显著促进了风味物质在肉类组织中的快速渗透与均匀分布，还通过物理和化学作用促进了风味前体物质的转化，生成了更为丰富的风味化合物，同时有效保留了肉类的天然风味特征，显著提升了产品的感官品质。在质构特性方面，超声波辅助腌制同样展现出显著的优势。通过优化处理条件，该技术能够显著改善肉类的嫩度，使肉质更加柔软多汁；同时，它还有助于提高肉类质地的均匀性，减少因腌制不均导致的品质差异；此外，超声波处理还增强了肉类的保水性，减少了加工过程中的水分流失，进一步提升了产品的整体品质。最后，本研究还针对超声波辅助腌制的工艺参数进行了优化研究，包括超声波功率、处理时间、腌制液成分及浓度、以及超声波频率等关键因素，提出了基于风味与质构协同优化的最佳工艺参数组合，为超声波辅助腌制技术在肉类加工中的实际应用提供了科学依据和技术支持。
关键词：超声波辅助腌制；肉类产品；风味特性；质构优化；工艺参数
Abstract
In this study, the comprehensive effects of ultrasonic curing technology on the flavor and texture characteristics of meat products were investigated. First, we give an overview of the physical properties of ultrasound, including its high-frequency vibration, cavitation effect, etc., and review the wide application of ultrasound in the field of food processing, especially the emerging role in the curing process. Then, the internal mechanism of ultrasonic curing was analyzed in detail, and its unique advantages in speeding up the curing process and improving the curing effect were revealed. In the experimental part, this study evaluated the effects of ultrasonic curing on the flavor of meat products through systematic experimental design. The results showed that the technology not only significantly promoted the rapid penetration and uniform distribution of flavor substances in meat tissues, but also promoted the transformation of flavor precursors through physical and chemical effects to generate more abundant flavor compounds, while effectively retaining the natural flavor characteristics of meat, and significantly improved the sensory quality of products. In terms of texture characteristics, ultrasonic assisted curing also shows significant advantages. By optimizing the processing conditions, the technology can significantly improve the tenderness of meat and make the meat more soft and juicy. At the same time, it also helps to improve the uniformity of meat texture and reduce the quality differences caused by uneven curing; In addition, ultrasonic treatment also enhances the water retention of meat, reduces the water loss during processing, and further improves the overall quality of the product. Finally, this study also optimized the process parameters of ultrasonic curing, including key factors such as ultrasonic power, treatment time, curing solution composition and concentration, and ultrasonic frequency, and proposed the best combination of process parameters based on collaborative optimization of flavor and texture. It provides scientific basis and technical support for the practical application of ultrasonic curing technology in meat processing.
Key words: Ultrasonic curing; Meat products; Flavor characteristics; Texture optimization; Process parameter
目录
一、绪论 2
1.1 研究背景 2
1.2 研究目的及意义 2
二、超声波辅助腌制技术原理概述 2
2.1 超声波的物理特性 2
2.2 超声波在食品加工中的应用 3
2.3 超声波辅助腌制的机制 3
三、超声波辅助腌制对肉类产品风味的影响 4
3.1 促进风味物质的扩散与渗透 4
3.2 加速风味物质的形成 4
3.3 保留天然风味成分 4
3.4 改善感官品质 5
四、超声波辅助腌制对肉类产品质构特性的影响 5
4.1 提高嫩度 5
4.2 改善质地均匀性 5
4.3 增强保水性 6
4.4 优化微观结构 6
五、超声波辅助腌制的工艺参数优化 7
5.1 超声波功率的优化 7
5.1.1 超声波功率对风味成分释放效率的影响 7
5.1.2 不同功率下肉类产品风味变化的量化分析 7
5.1.3 超声波功率优化对质构改善效果的评估 7
5.2 超声波处理时间的优化 8
5.2.1 不同处理时间对肉类质构变化的规律分析 8
5.2.2 腌制效果与时间成本的权衡优化策略 8
5.2.3 最佳处理时间的确定与工艺稳定性评估 8
5.3 腌制液成分及浓度的优化 9
5.3.1 腌制液成分对风味特性的影响分析 9
5.3.2 腌制液浓度对肉类质构的调控机制 9
5.3.3 腌制液成分协同作用下的风味优化策略 10
5.4 超声波频率的选择 10
5.4.1 超声波频率对风味物质释放速率的影响 10
5.4.2 超声波频率对微观结构变化的促进作用 10
5.4.3 特定频率下的风味与质构协同优化策略 11
六、结论 11
参考文献 12
摘要
本研究深入探讨了超声波辅助腌制技术对肉类产品风味及质构特性的综合影响。首先，我们概述了超声波的物理特性，包括其高频振动、空化效应等，并回顾了超声波在食品加工领域的广泛应用，特别是在腌制工艺中的新兴角色。随后，详细分析了超声波辅助腌制的内在机制，揭示了其在加速腌制过程、提升腌制效果方面的独特优势。实验部分，本研究通过系统的实验设计，评估了超声波辅助腌制对肉类产品风味的多方面影响。结果表明，该技术不仅显著促进了风味物质在肉类组织中的快速渗透与均匀分布，还通过物理和化学作用促进了风味前体物质的转化，生成了更为丰富的风味化合物，同时有效保留了肉类的天然风味特征，显著提升了产品的感官品质。在质构特性方面，超声波辅助腌制同样展现出显著的优势。通过优化处理条件，该技术能够显著改善肉类的嫩度，使肉质更加柔软多汁；同时，它还有助于提高肉类质地的均匀性，减少因腌制不均导致的品质差异；此外，超声波处理还增强了肉类的保水性，减少了加工过程中的水分流失，进一步提升了产品的整体品质。最后，本研究还针对超声波辅助腌制的工艺参数进行了优化研究，包括超声波功率、处理时间、腌制液成分及浓度、以及超声波频率等关键因素，提出了基于风味与质构协同优化的最佳工艺参数组合，为超声波辅助腌制技术在肉类加工中的实际应用提供了科学依据和技术支持。
关键词：超声波辅助腌制；肉类产品；风味特性；质构优化；工艺参数
Abstract
In this study, the comprehensive effects of ultrasonic curing technology on the flavor and texture characteristics of meat products were investigated. First, we give an overview of the physical properties of ultrasound, including its high-frequency vibration, cavitation effect, etc., and review the wide application of ultrasound in the field of food processing, especially the emerging role in the curing process. Then, the internal mechanism of ultrasonic curing was analyzed in detail, and its unique advantages in speeding up the curing process and improving the curing effect were revealed. In the experimental part, this study evaluated the effects of ultrasonic curing on the flavor of meat products through systematic experimental design. The results showed that the technology not only significantly promoted the rapid penetration and uniform distribution of flavor substances in meat tissues, but also promoted the transformation of flavor precursors through physical and chemical effects to generate more abundant flavor compounds, while effectively retaining the natural flavor characteristics of meat, and significantly improved the sensory quality of products. In terms of texture characteristics, ultrasonic assisted curing also shows significant advantages. By optimizing the processing conditions, the technology can significantly improve the tenderness of meat and make the meat more soft and juicy. At the same time, it also helps to improve the uniformity of meat texture and reduce the quality differences caused by uneven curing; In addition, ultrasonic treatment also enhances the water retention of meat, reduces the water loss during processing, and further improves the overall quality of the product. Finally, this study also optimized the process parameters of ultrasonic curing, including key factors such as ultrasonic power, treatment time, curing solution composition and concentration, and ultrasonic frequency, and proposed the best combination of process parameters based on collaborative optimization of flavor and texture. It provides scientific basis and technical support for the practical application of ultrasonic curing technology in meat processing.
Key words: Ultrasonic curing; Meat products; Flavor characteristics; Texture optimization; Process parameter
目录
一、绪论 2
1.1 研究背景 2
1.2 研究目的及意义 2
二、超声波辅助腌制技术原理概述 2
2.1 超声波的物理特性 2
2.2 超声波在食品加工中的应用 3
2.3 超声波辅助腌制的机制 3
三、超声波辅助腌制对肉类产品风味的影响 4
3.1 促进风味物质的扩散与渗透 4
3.2 加速风味物质的形成 4
3.3 保留天然风味成分 4
3.4 改善感官品质 5
四、超声波辅助腌制对肉类产品质构特性的影响 5
4.1 提高嫩度 5
4.2 改善质地均匀性 5
4.3 增强保水性 6
4.4 优化微观结构 6
五、超声波辅助腌制的工艺参数优化 7
5.1 超声波功率的优化 7
5.1.1 超声波功率对风味成分释放效率的影响 7
5.1.2 不同功率下肉类产品风味变化的量化分析 7
5.1.3 超声波功率优化对质构改善效果的评估 7
5.2 超声波处理时间的优化 8
5.2.1 不同处理时间对肉类质构变化的规律分析 8
5.2.2 腌制效果与时间成本的权衡优化策略 8
5.2.3 最佳处理时间的确定与工艺稳定性评估 8
5.3 腌制液成分及浓度的优化 9
5.3.1 腌制液成分对风味特性的影响分析 9
5.3.2 腌制液浓度对肉类质构的调控机制 9
5.3.3 腌制液成分协同作用下的风味优化策略 10
5.4 超声波频率的选择 10
5.4.1 超声波频率对风味物质释放速率的影响 10
5.4.2 超声波频率对微观结构变化的促进作用 10
5.4.3 特定频率下的风味与质构协同优化策略 11
六、结论 11
参考文献 12
