Citation: | GAO Fei, CAI Huazhen, CHEN Yanhao, et al. Effect of Vacuum Cooling Combined with Ultrasonic Sterilization on Quality of Marinated Beef[J]. Science and Technology of Food Industry, 2022, 43(13): 63−70. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100054. |
[1] |
樊丽华, 侯福荣, 马晓彬, 等. 超声波及其辅助灭菌技术在食品微生物安全控制中的应用[J]. 中国食品学报,2020,20(7):326−336. [FAN Lihua, HOU Furong, MA Xiaobin, et al. The application of ultrasound and assistant sterilization technologies in food microbiological control: A review[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(7):326−336.
FAN Lihua, HOU Furong, MA Xiaobin, et al. The application of ultrasound and assistant sterilization technologies in food microbiological control: A review[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(7): 326-336.
|
[2] |
马莹, 杨菊梅, 王松磊, 等. 基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J]. 食品工业科技,2018,39(2):278−284. [MA Ying, YANG Jumei, WANG Songlei, et al. The change of storage moisture content of beef was analyzed based on LF-NMR and imaging technology[J]. Science and Technology of Food Industry,2018,39(2):278−284.
MA Ying, YANG Jumei, WANG Songlei, et al. The change of storage moisture content of beef was analyzed based on LF-NMR and imaging technology[J]. Science and Technology of Food Industry, 2018, 39(2): 278-284.
|
[3] |
郭兆斌, 余群力, 陈骋, 等. 宰后牦牛肉水分分布变化与持水性能关系研究[J]. 农业机械学报,2019,50(10):343−351. [GUO Zhaobin, YU Qunli, CHEN Cheng, et al. Study on the relationship between water distribution and water-holding capacity of postmortem yak meat[J]. Journal of Agricultural Machinery,2019,50(10):343−351.
GUO Zhaobin, YU Qunli, CHEN Cheng, et al. Study on the relationship between water distribution and water-holding capacity of postmortem yak meat[J]. Journal of Agricultural Machinery, 2019, 50(10): 343, 351.
|
[4] |
蔡华珍, 蔡飞飞, 周頔, 等. 真空冷却协同减菌处理对卤牛肉保鲜的影响[J]. 食品与发酵工业,2019,45(19):233−238. [CAI Huazhen, CAI Feifei, ZHOU Di, et al. Combined preservation effects of vacuum cooling with bacteria number reducing treatment on stewed beef in seasoning[J]. Food and Fermentation Industries,2019,45(19):233−238.
CAI Huazhen, CAI Feifei, ZHOU Di, et al. Combined preservation effects of vacuum cooling with bacteria number reducing treatment on stewed beef in seasoning[J]. Food and Fermentation Industries, 2019, 45(19): 233-238.
|
[5] |
SCHMIDT F C, SILVA A C C, ZANOELO E, et al. Kinetics of vacuum and air cooling of chicken breasts arranged in stacks[J]. Journal Food Science Technology,2018,55(6):2288−2297. doi: 10.1007/s13197-018-3146-6
|
[6] |
宋睿琪, 邹同华, 魏东旭, 等. 熟制腊肉在真空冷却过程中的模拟及实验研究[J]. 工程热物理学报,2020,541(4):1018−1028. [SONG Ruiqi, ZOU Tonghua, WEI Dongxu, et al. Simulation and experimental study on vacuum cooling of cooked bacon[J]. Journal of Engineering Thermophysics,2020,541(4):1018−1028.
SONG Ruiqi, ZOU Tonghua, WEI Dongxu, et al. Simulation and experimental study on vacuum cooling of cooked bacon[J]. Journal of Engineering Thermophysics, 2020, 541(4): 1018-1028.
|
[7] |
莫凡, 李玲, 韩颖颖, 等. 真空冷却鸡胸肉优势腐败菌生长模型的预测[J]. 食品与生物技术学报,2021,40(6):86−92. [MO Fan, LI Ling, HAN Yingying, et al. Prediction of the growth model of dominant spoilage bacteria in vacuum cooled chicken breast[J]. Journal of Food and Biotechnology,2021,40(6):86−92. doi: 10.3969/j.issn.1673-1689.2021.06.011
MO Fan, LI Ling, HAN Yingying, et al. Prediction of the growth model of dominant spoilage bacteria in vacuum cooled chicken breast[J]. Journal of Food and Biotechnology, 2021, 40 (6): 86-92. doi: 10.3969/j.issn.1673-1689.2021.06.011
|
[8] |
MCDONALD K, SUN D W. Vacuum cooling technology for the food processing industry: A review[J]. Jorunal of Food Engineering,2000,45(2):55−65. doi: 10.1016/S0260-8774(00)00041-8
|
[9] |
张璞, 张典, 张坤生, 等. 冷却方式对熟制腊肉品质的影响[J]. 食品科学,2018,39(11):21−25. [ZHANG Pu, ZHANG Dian, ZHANG Kunsheng, et al. Effect of cooling methods on the quality of cooked bacon[J]. Food Science,2018,39(11):21−25. doi: 10.7506/spkx1002-6630-201811004
ZHANG Pu, ZHANG Dian, ZHANG Kunsheng, et al. Effect of cooling methods on the quality of cooked bacon[J]. Food Science, 2018, 39 (11): 21-25. doi: 10.7506/spkx1002-6630-201811004
|
[10] |
UBAID U R, AMNA S, ANUM I, et al. Advanced meat preservation methods: A mini review[J]. Food Safety,2018,38(4):1−8.
|
[11] |
GUO Z Y, SONG X Y, SONG Z, et al. An improved method of immersion vacuum cooling for small cooked pork: Bubbling vacuum cooling[J]. International Journal of Food Science and Technology,2018,53(12):2748−2753. doi: 10.1111/ijfs.13918
|
[12] |
LIAO C H, YU Y G. An innovative method of immersion vacuum cooling for cooked meat products: Immersion vacuum cooling with ultrasonic assistance[J]. International Journal of Food Science and Technology,2020,55:2771−2782. doi: 10.1111/ijfs.14530
|
[13] |
周頔, 蔡华珍, 杜庆飞, 等. 真空冷却协同天然保鲜剂对卤牛肉杀菌效果和品质的影响[J]. 食品工业,2018,39(12):171−176. [ZHOU Di, CAI Huazhen, DU Qingfei, et al. Effect of vacuum cooling combined with natural antistaling agent on germicidal efficacy and quality of stewed beef[J]. Food Industry,2018,39(12):171−176.
ZHOU Di, CAI Huazhen, DU Qingfei, et al. Effect of vacuum cooling combined with natural antistaling agent on germicidal efficacy and quality of stewed beef[J]. Food Industry, 2018, 39(12): 171-176.
|
[14] |
吴晓丽, 张相生, 蒋爱民, 等. 酱卤肉制品保鲜技术研究进展[J]. 肉类工业,2014(7):46−50. [WU Xiaoli, ZHANG Xiangsheng, JIAGN Aimin, et al. Research progress on preservation technology of stewed meat product[J]. Meat Industry,2014(7):46−50. doi: 10.3969/j.issn.1008-5467.2014.07.014
WU Xiaoli, ZHANG Xiangsheng, JIAGN Aimin, et al. Research progress on preservation technology of stewed meat product[J]. Meat Industry, 2014, (7): 46-50. doi: 10.3969/j.issn.1008-5467.2014.07.014
|
[15] |
李可, 赵颖颖, 刘骁, 等. 超声波技术在肉类工业杀菌的研究与应用进展[J]. 食品工业,2018,39(1):223−227. [LI Ke, ZHAO Yingying, LIU Xiao, et al. Progress in research and application of ultrasonic technology in sterilization of meat industry[J]. Food Industry,2018,39(1):223−227.
LI Ke, ZHAO Yingying, LIU Xiao, et al. Progress in research and application of ultrasonic technology in sterilization of meat industry[J]. Food Industry, 2018, 39 (1): 223, 227.
|
[16] |
CHEN F Y, ZHANG M, YANG C H. Application of ultrasound technology in processing of ready-to-eat fresh food: A review[J]. Ultrasonics Sonochemistry,2019,10(5):49−53.
|
[17] |
王心磊. 超声杀菌技术对大肠杆菌O157: H7及其生物膜的杀菌机制研究[D]. 镇江: 江苏大学, 2020: 8−10
WANG Xinlei. Study on the bactericidal mechanism of Escherichia coli O157: H7 and its biofilm by ultrasonic sterilization[D]. Zhenjiang: Jiangsu University, 2020: 8−10.
|
[18] |
康大成, 刘云国, 张万刚. 高功率超声波对蛋白质功能特性的影响及其在肉品加工中的应用研究进展[J]. 食品科学,2019,40(23):289−297. [KANG Dacheng, LIU Yunguo, ZHANG Wangang. Effect of high power ultrasound on functional properties of protein and its application in meat processing[J]. Food Science,2019,40(23):289−297. doi: 10.7506/spkx1002-6630-20181105-053
KANG Dacheng, LIU Yunguo, ZHANG Wangang. Effect of high power ultrasound on functional properties of protein and its application in meat processing[J]. Food Science, 2019, 40(23): 289-297. doi: 10.7506/spkx1002-6630-20181105-053
|
[19] |
YE Y, YUE P, SHI Q L. Power ultrasound and its applications: A state-of-the-art review[J]. Ultrasonics Sonochemistry,2020,62:1−20.
|
[20] |
ALEXANDRE J C, CRISTINER, MARIANNA S S, et al. Ultrasound-assisted post-packaging pasteurization of sausages[J]. Innovative Food Science and Emerging Technologies,2015(4):1−6.
|
[21] |
吴妮, 赵武奇, 卢丹, 等. 热辅助超声波处理对豆腐干杀菌工艺优化及效果[J]. 食品与机械,2019,35(6):201−204. [WU Ni, ZHAO Wuqi, LU Dan, et al. Optimization and effect of heat-assisted ultrasonic treatment on sterilization of dried bean curd[J]. Food and Machinery,2019,35(6):201−204.
WU Ni, ZHAO Wuqi, LU Dan, et al. Optimization and effect of heat-assisted ultrasonic treatment on sterilization of dried bean curd[J]. Food and Machinery, 2019, 35(6): 201-204.
|
[22] |
朱春燕, 王飞霞, 李璐, 等. 大豆芽中异黄酮的超声波-微波协同提取及其抑菌活性分析[J]. 中国油料作物学报,2017,39(2):245−252. [ZHU Chunyan, WANG Feixia, LI Lu, et al. Ultrasonic-microwave synergistic extraction of isoflavones from soybean sprouts and analysis of their antibacterial activity[J]. Chinese Journal of Oil Crops,2017,39(2):245−252.
ZHU Chunyan, WANG Feixia, LI Lu, et al. Ultrasonic-microwave synergistic extraction of isoflavones from soybean sprouts and analysis of their antibacterial activity[J]. Chinese Journal of Oil Crops, 2017, 39(2): 245252.
|
[23] |
章燕, 夏全, 缪爱龙, 等. 超声波联合臭氧处理医院污水的实验研究[J]. 中国消毒学杂志,2012,29(4):282−283, 287. [ZHANG Yan, XIA Quan, MIU Ailong, et al. Experimental study on treatment of hospital sewage by ultrasonic combined with ozone[J]. Chinese Journal of Disinfection,2012,29(4):282−283, 287.
ZHANG Yan, XIA Quan, MIU Ailong, et al. Experimental study on treatment of hospital sewage by ultrasonic combined with ozone[J]. Chinese Journal of Disinfection, 2012, 29 (4): 282-283, 287.
|
[24] |
PAIKA K. The influence of postmortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle[J]. Meat Science,2003,64(2):191−198. doi: 10.1016/S0309-1740(02)00179-1
|
[25] |
CICHOSKI A J, RAMPELOTTO C, SILVA M S, et al. Ultrasound-assisted post-packaging pasteurization of sausages[J]. Innovative Food Science and Emerging Technologies,2015,30:132−137.
|
[26] |
GAI S M, ZHANGZ H, ZOU Y F, et al. Effects of hydrocolloid injection on the eating quality of pork analyzed based on low-field nuclear magnetic resonance (LF-NMR)[J]. Journal of Food Quality,2019,3:1−7.
|
[27] |
马慧俐, 王松磊, 贺晓光, 等. 不同干燥方式下黄牛肉水分分布迁移规律研究[J]. 核农学报,2021,35(1):138−146. [MA Huili, WANG Songlei, HE Xiaoguang, et al. Study on water distribution and migration of yellow cattle meat under different drying me-thods[J]. Journal of Nuclear Agriculture,2021,35(1):138−146. doi: 10.11869/j.issn.100-8551.2021.01.0138
MA Huili, WANG Songlei, HE Xiaoguang, et al. Study on water distribution and migration of yellow cattle meat under different drying methods[J]. Journal of Nuclear Agriculture, 2021, 35(1): 138-146. doi: 10.11869/j.issn.100-8551.2021.01.0138
|
[28] |
邹云鹤. 超声波辅助煮制对酱卤牛肉品质的影响研究[D]. 南京: 南京农业大学, 2018, 5: 42
ZOU Yunhe. Effects of ultrasound assisted cooking on the quality of spiced beef[D]. Nanjing: Nanjing Agricultural University, 2018, 5: 42.
|
[29] |
秦对, 邹青钦, 李章勇, 等. 组织内包膜微泡声空化动力学及其力学效应分析[J]. 物理学报,2021,70(15):4−11. [QIN Dui, ZOU Qingqin, LI Zhangyong, et al. Analysis of acoustic cavitation kinetics and mechanical effect of microbubbles in tissue[J]. Acta Physica Sinica,2021,70(15):4−11.
QIN Dui, ZOU Qingqin, LI Zhangyong, et al. Analysis of acoustic cavitation kinetics and mechanical effect of microbubbles in tissue[J]. Acta Physica Sinica, 2021, 70(15): 4-11.
|
[30] |
孙攀. 超声波处理对金枪鱼肌原纤维蛋白理化特性、结构和凝胶特性的影响[D]. 锦州: 渤海大学, 2019: 46
SUN Pan. Effects of ultrasonic treatment on physico-chemical properties, structure and gel properties of tuna (Thunnus tonggol) myofibrillar protein[D]. Jinzhou: Bohai University, 2019: 46.
|
[31] |
CHEMAT F, KHAN M K. Applications of ultrasound in food technology: Processing, preservation and extraction[J]. Ultrasonics Sonochemistry,2011,18(4):813−835. doi: 10.1016/j.ultsonch.2010.11.023
|
[32] |
KANG D C, ZOU Y H, CHEN Y P, et al. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing[J]. Ultrasonics Sonochemistry,2016,33(4):47−53.
|
[33] |
谷小慧. 超声波对冷冻肉品质影响的研究[D]. 大连: 大连工业大学, 2013: 32
GU Xiaohui. Study of the effect of ultrasonic wave on frozen meat quality [D]. Dalian: Dalian Polytechnic University, 2013: 32.
|
[34] |
李锦锦, 莫然, 李琼帅, 等. 超声波解冻功率对猪肝品质及脂质氧化特性的影响[J]. 食品与发酵工业: 1−9 [2021-08-21]. DOI: 10.13995/j.cnki.11-1802/ts.027680.
LI Jinjin, MO Ran, LI Qiongshuai, et al. Effects of ultrasonic thawing power on quality and lipid oxidation properties of porcine liver[J]. Food and Fermentation Industries: 1−9 [2021-08-21]. DOI: 10.13995/j.cnki.11-1802/ts.027680.
|
[35] |
CHEN W J, MA X B, WANG W J, et al. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction[J]. Food Hydrocolloids,2019,95:298−307. doi: 10.1016/j.foodhyd.2018.10.030
|
[36] |
AMIRI A, SHARIFIAN P, SOLTANIZADEH N. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins[J]. International Journal of Biological Macromolecules,2018,111:139−147. doi: 10.1016/j.ijbiomac.2017.12.167
|
[1] | PENG Xuyang, CHEN Junran, CUI Hanyuan, HU Liwu, ZHANG Zidi, ZHU Xingyu, CHEN Cunkun. Volatile Substances of Different Hosts of Cistanche deserticola in Xinjiang Based on GC-IMS[J]. Science and Technology of Food Industry, 2024, 45(9): 272-279. DOI: 10.13386/j.issn1002-0306.2023050230 |
[2] | KAN Jintao, WANG Yuanyuan, SONG Fei, ZHANG Jianguo, ZHANG Yufeng. Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis[J]. Science and Technology of Food Industry, 2023, 44(19): 329-335. DOI: 10.13386/j.issn1002-0306.2022110273 |
[3] | YAN Chen, ZHANG Yunbin, XU Qijie, ZHOU Xuxia, DING Yuting, WANG Wenjie. Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis[J]. Science and Technology of Food Industry, 2023, 44(17): 375-382. DOI: 10.13386/j.issn1002-0306.2022120073 |
[4] | Bingkun YANG, Ning JU, Yuhong DING, Rong GUO, Mianhong GONG. Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2023, 44(13): 308-315. DOI: 10.13386/j.issn1002-0306.2022080120 |
[5] | LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua. Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(23): 318-327. DOI: 10.13386/j.issn1002-0306.2022040054 |
[6] | LUO Yang, FENG Tao, WANG Kai, LI Dejun, MENG Xianle, SHI Mingliang, WANG Liang. Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(15): 321-328. DOI: 10.13386/j.issn1002-0306.2021120148 |
[7] | ZHANG Minmin, LU Yanxiang, ZHAO Zhiguo, CUI Li, YAN Huijiao, WANG Xiao, ZHAO Hengqiang. Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method[J]. Science and Technology of Food Industry, 2021, 42(14): 226-232. DOI: 10.13386/j.issn1002-0306.2020080205 |
[8] | Hang YIN, Wenhong ZHOU, Yunxia BAI, Xiaoling LIU. Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(9): 281-288. DOI: 10.13386/j.issn1002-0306.2020070197 |
[9] | Wensheng YAO, Shuangyu MA, Yingxuan CAI, Dengyong LIU, Mingcheng ZHANG, Hao ZHANG. Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 256-263. DOI: 10.13386/j.issn1002-0306.2020060339 |
[10] | GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072 |
1. |
陈品文,杨贵先,蒲成伟,周立,杨贵川,唐明双,刘建中,祝正林. 南充辣木主要病虫害发生规律及其防控措施. 农技服务. 2024(03): 68-71 .
![]() | |
2. |
雷福红,龙继明,张祖兵,段波,马志亮,李海泉,赵春攀. 辣木茎叶、籽、果荚营养成分及提取物抗氧化活性研究. 中国食品添加剂. 2024(07): 40-45 .
![]() | |
3. |
张玲玲,黄幼霞,林水花,张文州,吴新泉. 辣木叶干粉制备工艺中添加载体及干燥技术研究. 东南园艺. 2024(06): 505-511 .
![]() | |
4. |
杨卓凡,宣攒威,罗浩鑫,郑智彬,朱锦鸿,周红祖,黄庆宝,余惠旻. 辣木叶及其有效成分抗高脂血症药理作用研究进展. 药物评价研究. 2023(04): 911-916 .
![]() | |
5. |
何至杭,刘丽,彭钟通,陈轶群,王艺颖,刘悦,曾曙才,莫其锋. 水氮耦合对辣木幼苗根系形态特征的影响. 广西植物. 2023(05): 936-946 .
![]() | |
6. |
张玉雯,蔡明,王福军,刘彦培,刘建勇,黄必志. 辣木作为蛋白饲料在家养动物饲喂上的应用进展. 草学. 2023(02): 66-77 .
![]() | |
7. |
陈冰冰,欧颖仪,叶灏铎,金昶言,梁兴唐,尹艳镇,郑韵英,曹庸,苗建银. 富硒辣木叶蛋白ACE抑制肽的酶解工艺优化及活性研究. 食品工业科技. 2022(03): 1-9 .
![]() | |
8. |
余芳,汪洪涛,郑梦瑶,朱龙龙. 辣木茶多酚提取工艺优化及其体外抗氧化活性. 农产品加工. 2022(07): 24-28+34 .
![]() | |
9. |
张明晓,李化,陈娜,向俊洁,林路洁,李志勇,杨滨. 一测多评法同时测定辣木叶中硫苷及黄酮类成分的含量. 中国中药杂志. 2022(12): 3285-3294 .
![]() | |
10. |
张欣,周天天,孔祥辉,姜威,候杨. 黑木耳辣木叶复合压片糖果生产工艺研究. 中国食物与营养. 2022(11): 15-18 .
![]() | |
11. |
付饶,张明烁,彭华胜,张子隽,李皓月,宋坪,黄秀兰,李志勇. 柬埔寨常用药用植物资源的整理与研究. 中国现代中药. 2022(12): 2322-2334 .
![]() | |
12. |
岑忠用,苏江,高丽霞,吕丽娥,黄喜苗. 响应面优化辣木叶游离氨基酸的提取工艺. 饲料研究. 2021(11): 85-89 .
![]() | |
13. |
Chidvilaphone Saythong,李家明,张玉鹏,唐燕飞,韦宗海,刘举祥,杨膺白,李梦梅. 发酵辣木叶对广西麻鸡生长性能、屠宰性能和肉品质的影响. 饲料研究. 2021(16): 20-24 .
![]() |