Food and Fermentation Industries >

2011 , Vol. 37 >Issue 12: 172 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.043

Food and Fermentation Industries

The Effects of Ultrasonic Treatment on the Penetration of Pickling and TGase

  • Sun Jin-hui ,
  • Guan Jun-feng ,
  • Liu Shuang ,
  • Shang Yong-biao
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Online published: 2011-12-25

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Abstract

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.

Key words： ultrasonic treatment; pickle; TGase; penetration

Cite this article

Sun Jin-hui , Guan Jun-feng , Liu Shuang , Shang Yong-biao . The Effects of Ultrasonic Treatment on the Penetration of Pickling and TGase[J]. Food and Fermentation Industries, 2011 , 37(12) : 172 -176 . DOI: 10.13995/j.cnki.11-1802/ts.2011.12.043

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