【摘要】 采用超声波对淘汰蛋鸡肉的嫩化效果进行了初步的研究,对超声波的频率,功率,处理时间及处理媒质CaCl2的不同浓度进行了测试对比,结果表明:超声波与CaCl2相结合对淘汰蛋鸡肉的嫩化效果明显,超声波的最佳频率为26.4kHz,功率为400W,处理时间15min,处理媒质CaCl2浓度为250mmol/L。更多还原

【Abstract】 The effect of tenderization of spent hen meat with ultrasonic was primarily studied in this paper. Through a series of testing experiments, it results that the best tendering conditions as follows: the frequency of ultrasonic is 26.4 kHz, the ultrasonic power is 400 W, treatment time 15 min, and the CaCl2 medium is 250 mmol/L.更多还原