Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq.
Department of Molecular and Cellular Engineering (MCE), Jacob Institute of Biotechnology and Bioengineering Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, 211007, India.
J Food Sci. 2020 May;85(5):1386-1396. doi: 10.1111/1750-3841.15135. Epub 2020 Apr 24.
Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US strength is high enough to generate rarefaction that exceeds the intermolecular attraction forces in the medium. Currently, US is widely used in meat industries to enhance procedures, such as meat tenderization, emulsification mass transfer, marination, freezing, homogenization, crystallization, drying, and microorganism inactivation. In addition, combining ultrasonic energy with a sanitizing agent has a synergistic effect on microbial reduction. When poultry meat is treated using US, the expected quality is often better than the traditional methods, such as sanitization and freezing. US can be considered as a novel green technology for tenderizing and decontamination of poultry meat since both Escherichia coli and Salmonella are sensible to US. US improves the physical and chemical properties of meat proteins and can lead to a decrease in the α-helix in intramuscular protease complex in addition to a reduction in the viscosity coefficients. Therefore, ultrasonic treatment can be applied to enhance the textural properties of chicken meat. US can also be used to improve the drying rate when used under vacuum, compared with other traditional techniques. This review focuses on the potential of US applications in the management of poultry industries as the demand for good quality meat proteins is increasing worldwide.
超声（US）被归类为非热治疗，其在食品加工中的使用频率范围在 20 kHz 至 1 MHz 之间。当 US 强度足够高以至于产生超过介质中分子间吸引力的稀疏时，就会出现空化气泡。目前，US 在肉类工业中被广泛用于增强各种工艺，例如肉嫩化、乳化传质、腌制、冷冻、均化、结晶、干燥和微生物失活。此外，将超声能量与消毒剂结合使用对微生物减少具有协同作用。当用 US 处理禽肉时，预期的质量通常比传统方法（如消毒和冷冻）更好。US 可以被认为是一种新型的绿色技术，用于嫩化和禽肉消毒，因为大肠杆菌和沙门氏菌对 US 敏感。US 改善了肉蛋白的物理和化学性质，除了降低粘度系数外，还可以导致肌内蛋白酶复合物中的α-螺旋减少。因此，超声处理可以应用于增强鸡肉的质地特性。与其他传统技术相比，US 在真空下还可以用于提高干燥速率。本文综述了 US 在禽类产业管理中的应用潜力，因为全球对高质量肉蛋白的需求正在增加。
