Możliwości zastosowania ultradźwięków w przetwórstwie mięsa. Część II. Wpływ ultradźwięków na proteolizę i ultrastrukturę mięśni, proces gotowania mięsa i inaktywację mikroflory

• Autorzy: Kozłowska M. , Górska A.

Warianty tytułu

EN

The possibilities of use the ultrosounds in meat processing. Part II. The influence of the ultrasounds on proteolysis and muscle ultrastructure, the process of meath cooking and inactivation of microbes

• Języki publikacji: PL

Abstrakty

PL

W ostatnich latach coraz więcej uwagi poświęca się wykorzystaniu ultradźwięków podczas przetwarzania i obróbki mięsa. Założeniem II części niniejszego artykułu jest wykazanie, w jaki sposób ultradźwięki wpływają na ultrastrukturę i proteolizę mięśni oraz gotowanie mięsa. Opisano również sonifikację jako technologię alternatywną do pasteryzacji i sterylizacji, pozwalającą na znaczne podniesienie czystości mikrobiologicznej przetwarzanego surowca przy niewielkim wpływie na wartość odżywczą i jakość produktu.

EN

In recent years, much attention is devoted to the utilization of the ultrasound during processing of meat. The object of the II part of this article was to show, how ultrasound radiation influences on the muscle ultrastructure, the proteolysis and on the cooking of meat. It was also described, that sonication as an alternative technology for pasteurization and sterilization, is gaining importance as a method that has significant influence on microbial cleanliness of meat with reduced influence on nutritional values and product quality.

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2007
• Tom: nr 1
• Strony: 56--59
• Opis fizyczny: Bibliogr. 34 poz.

Twórcy

autor

Kozłowska M.

autor

Górska A.

• Wydział Technologii Żywności, SGGW w Warszawie

Bibliografia

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