功率超聲波技術(shù)對肉品品質(zhì)及加工特性的影響研究進展

功率超聲波技術(shù)對肉品品質(zhì)及加工特性的影響研究進展Title:ResearchProgressontheInfluenceofPowerUltrasoundTechnologyontheQualityandProcessingCharacteristicsofMeatProductsAbstract:Powerultrasoundtechnologyisgainingincreasingattentioninthefieldoffoodprocessingduetoitsmultifunctionalcapabilities.Thispaperaimstoreviewtheresearchprogressontheinfluenceofpowerultrasoundtechnologyonthequalityandprocessingcharacteristicsofmeatproducts.Thepaperbeginsbyintroducingtheprinciplesandmechanismsofpowerultrasoundtechnology.Then,itdiscussestheeffectsofpowerultrasoundonthesensorycharacteristics,nutritionalcontent,tenderness,water-holdingcapacity,andmicrobialaspectsofmeatproducts.Furthermore,itexplorestheimpactofpowerultrasoundonvariousprocessingtechniques,includingmarinating,drying,tenderizing,andthawing.Finally,futureresearchdirectionsandpotentialapplicationsofpowerultrasoundtechnologyinthemeatindustryarediscussed.1.IntroductionPowerultrasoundtechnology,alsoknownashigh-intensityultrasound,involvestheuseofhigh-frequencysoundwavestogenerateacousticcavitationandvariousphysicalandchemicaleffects.Inrecentyears,ithasfoundextensiveapplicationsinthefoodindustry,particularlyintheprocessingofmeatproducts.Thistechnologyprovidesseveraladvantages,suchasimprovingthequalityattributes,enhancingthenutritionalcontent,andfacilitatingtheprocessingoperationsofmeatproducts.2.PrinciplesandMechanismsofPowerUltrasoundTechnologyPowerultrasoundtechnologyoperatesbyproducinghigh-frequencysoundwaves,usuallyabove20kHz.Thesesoundwavescausemicroscopicbubblestoformandcollapserapidly,generatingshockwaves,microstreaming,andturbulence.Thesephysicaleffectscanleadtovariouschemicalandbiologicalchangesinmeatproducts,suchasenzymaticreactions,bacteriainactivation,andimprovementofmasstransfer.3.EffectsonSensoryCharacteristicsPowerultrasoundtreatmenthasbeenreportedtoenhancethesensoryattributesofmeatproducts.Itcanimprovethetenderness,juiciness,flavor,andoverallacceptabilitythroughthebreakdownofcollagenandconnectivetissue,promotingflavorpenetrationandretention,andincreasingthereleaseofvolatilecompounds.4.NutritionalContentPowerultrasoundhasthepotentialtoenhancethenutritionalcontentofmeatproducts.Studieshaveshownthatultrasoundtreatmentcanincreasethelevelsoffreeaminoacids,peptides,andflavorprecursorsinmeat.Itcanalsoimprovethebioaccessibilityofcertainnutrientsandenhancethedigestibilityofproteins.5.TendernessandWater-HoldingCapacityTheuseofpowerultrasoundtechnologycansignificantlyimprovethetendernessandwater-holdingcapacityofmeat.Ultrasoundtreatmentdisruptsthemusclestructure,leadingtothebreakdownofcollagenandthereductionofmeathardness.Italsoaffectsproteinsolubilityandwatermobility,therebyimprovingwaterretentionandreducingcookinglosses.6.MicrobialAspectsPowerultrasoundtechnologyexhibitsantimicrobialeffectsonmeatproducts.Ultrasoundtreatmentcaninactivatevariousmicroorganisms,includingbacteria,yeasts,andmolds.Thistechnologycanbeusedasanalternativeorcomplementarymethodforfoodpreservation,reducingtherelianceonchemicalpreservatives.7.ImpactonProcessingTechniquesPowerultrasoundtechnologycaninfluencevariousprocessingtechniquesusedinthemeatindustry.Itcanacceleratemarination,improvetheefficiencyofthedryingprocess,enhancethetenderizationeffects,andfacilitatethethawingprocess.Theseadvancementsleadtoimprovedproductquality,reducedprocessingtime,andincreasedefficiency.8.FutureResearchDirectionsandApplicationsAlthoughpowerultrasoundtechnologyshowspromisingresults,therearestillopportunitiesforfurtherresearchanddevelopment.Futurestudiesshouldfocusonoptimizingtheoperatingparameters,scalingupthetechnology,andexploringpotentialapplications,suchasthecombinationofultrasoundwithotheremergingtechnologies.Additionally,researchisneededtoevaluatetheeconomicfeasibilityandpotentialchallengesassociatedwiththeimplementationofpowerultrasoundtechnologyinindustrialmeatprocessing.Conclusion:Powerultrasoundtechnologyhasshowngreatpotentialinimprovingthequalityandprocessingcharacteristicsofmeatproducts.Itsabilitytoenhancesensoryattributes,nutritionalcontent,tenderness,water-holdingcapacity,andmicrobialsafetymakesitavaluabletoolinthemeatindustry.However,furtherresearchisneededtofullyunderstandthemechanismsandoptimizethe