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Method for improving meat quality through ultrasonic assisted heat treatment and meat quality evaluation method based on quantitative indexes

An ultrasonic-assisted, ultrasonic technology, applied in the field of meat processing, can solve problems such as narrow application range

Inactive Publication Date: 2020-10-23
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention only relates to an ultrasonic enzyme deactivation device and an enzyme deactivation sterilizing system for fruit and vegetable liquids, and does not involve a specific ultrasonic deenzyme method and process; and only for fruit and vegetable liquids, the scope of application is very narrow

Method used

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  • Method for improving meat quality through ultrasonic assisted heat treatment and meat quality evaluation method based on quantitative indexes
  • Method for improving meat quality through ultrasonic assisted heat treatment and meat quality evaluation method based on quantitative indexes
  • Method for improving meat quality through ultrasonic assisted heat treatment and meat quality evaluation method based on quantitative indexes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The yellow-feathered broilers that have passed the inspection and quarantine are slaughtered, drained, depilated, disembowelled, cleaned, drained, boxed, vacuum skin-packed, and ultrasonically treated (at a temperature of 50°C, for 10 minutes, and a frequency of 45KHz, intensity 0.25W / cm 2 ), cooling down rapidly after ultrasonic treatment, so that the center temperature can reach below 10°C.

Embodiment 2

[0049] After passing the inspection and quarantine, the shelduck ducks are slaughtered, drained, depilated, disembowelled, cut into pieces, cleaned, drained, bagged and vacuum-packed, and subjected to ultrasonic treatment (at a temperature of 45°C, for 20 minutes, frequency 100KHz, intensity 0.20W / cm 2 ), cooling down rapidly after ultrasonic treatment, so that the center temperature can reach below 10°C.

Embodiment 3

[0051] The old geese that have passed the inspection and quarantine are slaughtered, drained, depilated, disembowelled, cut into pieces, cleaned, drained, bagged and vacuum-packed, and subjected to ultrasonic treatment (temperature 50°C, time 15min, frequency 30KHz, intensity 0.25W / cm 2 ), cooling down rapidly after ultrasonic treatment, so that the center temperature can reach below 10°C.

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PUM

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Abstract

The invention discloses a method for improving meat quality through ultrasonic assisted heat treatment. The method comprises the following steps: A, cutting a fresh meat product into blocks; B, performing ultrasonic assisted heat treatment on the materials obtained in the step A; and C, performing quick-freezing treatment on the materials after the ultrasonic assisted heat treatment is completed.The invention further provides a method for quantitatively identifying the meat quality after the ultrasonic assisted heat treatment. The quality indexes of the meat after the ultrasonic assisted heattreatment are comprehensively and quantitatively identified by the following determination methods: endogenous enzyme activity determination, texture TPA determination, total bacterial count determination, TBARS value determination, carbonyl content determination, myofibril fragmentation index MFI determination and TCA-dissolved peptide content determination. According to the method disclosed bythe invention, a yellow-feathered chicken raw material suitable for traditional Chinese stewing is obtained, the taste of the stewed chicken can be improved, the appearance of the yellow-feathered chicken can be improved, and the shelf life can be prolonged.

Description

technical field [0001] The invention relates to a meat processing method, in particular to a method and application for inactivating the endogenous enzyme activity of yellow-feathered broilers. Background technique [0002] Meat contains edible parts such as subcutaneous tissue and muscle of animals. It is rich in protein and fat and is one of the most important food sources for humans. According to its meat color, it can be divided into red meat (pork, beef, mutton, venison, rabbit, etc.) and white meat (fish, poultry and some seafood), among which the white meat represented by poultry has delicate muscle fibers and relatively high fat content. Low, high content of unsaturated fatty acids in fat, can effectively reduce the incidence of cardiovascular and cerebrovascular diseases, reduce the threat of cancer, its health attributes have been recognized by more and more consumers, and the annual consumption is increasing year by year. However, poultry meat is tender, rich in ...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23B4/01A23B4/06A23L5/20A23L5/30G01N3/40G01N21/31G01N21/64G01N21/78G01N33/12C12Q1/37C12Q1/26C12Q1/06
CPCA23L13/00A23L5/32A23B4/012A23B4/068A23L5/21G01N33/12G01N21/31G01N21/6428G01N21/6486G01N21/78G01N3/40C12Q1/37C12Q1/26C12Q1/06A23V2002/00A23V2200/10A23V2300/48A23V2300/24
Inventor 李鹏鹏卞欢徐为民王道营闫征邹烨诸永志
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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