本文研究了超声波辅助变压滚揉对鸡肉腌制品质的影响。取宰后4 h剔除筋腱修整之后的新鲜鸡胸肉（每份50±1 g，5×4×4 cm）随机分成两组，分别浸渍于装有腌制液的自封袋中，采用常压滚揉和超声波辅助变压滚揉分别处理，然后对处理后的样品进行剪切力、DSC等指标的测定。结果表明，超声波辅助变压滚揉处理组较常压滚揉处理组，各指标均在较短时间内获得较佳效果；腌制吸收率随处理时间的延长而显著增加（p<0.05）；超声波辅助变压滚揉能够有效改善鸡肉嫩度，处理100 min时剪切力降至5.3 N；蒸煮损失在100 min降为24.98%；MFI值随处理时间的延长显著增加（p<0.05）；SDS-PAGE电泳图谱看出，超声波辅助变压滚揉可以缩短大分子量蛋白降解以及小分子量蛋白产生的时间；DSC结果显示，滚揉后蛋白对热更加敏感。因此，超声波辅助变压滚揉能够改善鸡肉的腌制品质。

Effect of vacuum-pressure alternating tumbling, aided by ultrasonic waves on the quality of marinated chicken was investigated in this study. At 4 h post-mortem, fresh chicken breast samples without tendons (50 ± 1 g, 5 × 4 × 4 cm) were randomly divided into two groups, placed into separate Ziploc bags containing marinades, and treated with two different methods including atmospheric tumbling and vacuum-pressure alternating tumbling aided by ultrasonic waves. Subsequently, shear force, differential scanning calorimetry (DSC), and other indicators of different treatment samples were determined. The results showed that, compared with atmospheric tumbling, vacuum-pressure alternating tumbling aided by ultrasonic waves produced better indicator values in a relatively shorter time. For instance, the tenderness of chicken breast effectively improved and after a 100-min treatment, shear force reduced to 6.7 N and cooking loss reduced to 34%. With a longer treatment time, rate of marinade absorption (p < 0.05) and myofibrillar fragmentation index (MFI) value (p < 0.05) increased significantly. Sodium dodecyl sulfate-gel electrophoresis patterns showed that vacuum-pressure alternating tumbling aided by ultrasonic wave significantly shortened the time to degrade high-molecular weight proteins and generate low-molecular weight proteins. DSC results showed that proteins were more sensitive to heat after tumbling. Therefore, vacuum-pressure alternating tumbling aided by ultrasonic waves was shown to improve the quality of marinated chicken.

“十二五”国家科技支撑计划课题（2012BAD28B03）资助；山东省现代农业产业技术体系家禽创新团队项目资助（SDAIT-13-011-11）；国家肉品质量安全控制工程技术研究中心开放课题（M2012K03）；特色名校建设工程大学生科技创新项目资助