考察超声波辅助处理腌制酱牛肉的效果,先将大块牛肉浸没在一定浓度腌制液中,再采用超声波(功率为500W,频率为25kHz)分别超声处理0、40、80、120、160和200min后,测定牛肉中氯化钠含量、亚硝酸钠渗透深度、剪切力、蒸煮损失、透射电镜及感官评价得分.结果表明:超声波处理能有效地促进酱牛肉的腌制速度和改善酱牛肉嫩度,其中超声处理160min时牛肉可提前达到腌制平衡；透射电镜结果显示超声波能有效破坏肌肉组织,促进腌制；超声波处理组的感官评定的总体可接受性得分也较高.因而,超声波辅助处理能够简化酱牛肉腌制工艺,提高产品质量.%The effects of ultrasonic treatment on the brining of sauced beef were studied in this paper. First, big piece of beef samples were immersed in brine, treated respectively for 0, 40, 80, 120, 160, 200min with ultrasonic wave (power of 500W, frequency of 25kHz) , setting control group to every ultrasonic groups. The advantages and disadvantages are compared by measuring the content of NaCl, the penetration depth of Na2NO3, shearing force, cooking loss, scanning electron microscope and sensory evaluation. Results showed that ultrasonic treatment could improve quality of sauced beef well, when the time of ultrasonic treatment a-chieve to 160min, the sauced beef can reach the balance of brining in advance; the tenderness of sauced beef is also higher for ultrasonic group; the result of TEM demonstrated that the ultrasonic wave can destroy muscle tissue obviously, which promote the brining of sauced beef. The score of total acceptability of ultrasonic group's sensory evaluation is higher too. So ultrasonic treatment can make the brining of sauced beef be simple , at the same time, improve the qulity of products.
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