【摘要】 该文研究不同功率及不同处理时间的超声波嫩化淘汰蛋鸭胸肉的效果,结果表明:超声波处理可以提高热溶胶原蛋白的含量,而热溶胶原蛋白含量的增加降低了肌肉的剪切力.超声波功率及超声波处理时间是决定嫩化效果的2个重要因素.实验条件下淘汰蛋鸭胸肉最合适的超声波嫩化条件分别为功率300 W、处理时间20min.相关分析证实热溶胶原蛋白含量与肌肉剪切力之间呈现负相关.更多还原

【Abstract】 The effects of ultrasound tenderization of spent laying duck pectoralis muscle were studied in different powers and ultrasound treatment times.The results indicated that the amount of heat-solute collagen in the pectoralis muscle were increased by the ultrasound treatment,but solution of collagen by ultrasound treatment resulted in the disruption of myofibrillar integrity which led to the reduced shear force of the muscle.The ultrasound power and ultrasound treatment times were two important factors in the determination of the tendered effect.The optimum conditions for ultrasound tenderization of spent laying duck pectoralis muscle under the experimental conditions were 300 W of power and 20 min of the treatment time,respectively.The results of correlation analysis demonstrated that there were negative correlation between activity of heat-solute collagen and the shear force of the muscle.更多还原