Advances of research of high power ultrasound on protein functional characteristics and its application in meat processing

Abstract

Abstract: The technology of ultrasound-assisted processing has been widely evaluated in agricultural and food processing. The functional properties of protein could be significantly improved by applying ultrasound. In the field of meat processing, the ultrasound was as a kind of environmental friendly and non-thermal processing technology , which could improve the quality of meat, develop new products and prolong the shelf life through modifying the structure and functional properties of myofibrillar. Therefore, ultrasonic technology had the advantages in meat processing. This paper introduces the effect of ultrasonic technology on the functional properties of protein and its application in meat processing.

Key words: Ultrasound, Protein functional characteristics, Meat processing

CLC Number:

TS251.1

Guanghong Zhou. Advances of research of high power ultrasound on protein functional characteristics and its application in meat processing[J]. FOOD SCIENCE, 0, (): 0-0.

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