以鸡肉为原料,通过鸡肉中NaCl含量的测定和SDS-PAGE电泳法研究了不同超声波处理条件(频率、功率和处理时间)对腌制和TGase渗透的影响。结果表明:NaCl的渗透与超声波的功率和处理时间成正相关;TGase的渗透量随着超声波的功率增大而增大,随着超声波处理时间的延长,TGase对肌球蛋白重链(MHC)的交联程度在增大。

The effects of different conditions of ultrasonic treatment(frequency,power and processing time) on the penetration of pickling and TGase was studied.NaCl content in chicken was determined by SDS-PAGE electrophoresis.The results show that: NaCl penetration and ultrasonic power and processing time are positively correlated.The penetration of TGase increased with ultrasonic power increased.With the timing of ultrasonic treatment,the degree of cross-linking of myosin heavy chain(MHC) was increased.