1. Tổng quan các phương pháp bảo quản
2.3.2.2 Khả năng vơ hoạt enzyme
Cĩ khảnăng vơ hoạt một số enzyme: peroxidase, polyphenol oxidase, lypoxigenase.
2.3.3 Ưu nhược điểm của phương pháp
Ưu điểm
Giảm thiểu mất hương vị.
Tác động đồng nhất.
Tiết kiệm năng lượng đáng kể.
Nhược điểm
Chi phí thiết bị cao.
Chưa cĩ nhiều nghiên cứu vềcác tác động của sĩng siêu âm vào mơi trường. Cịn khĩ khăn trong việc ứng dụng vào sản xuất cơng nghiệp.
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2. TÀI LIỆU THAM KHẢO
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[10]. Beya Hatice Ulusoy, The Use of Ultrasonic Waves in Food Technology, Research Journal of Biological Sciences 2 (4): 491-497, 2007.
[12]. F. W. Pohlman, The Effect of Low-intensity Ultrasound Treatment on Shear Properties, Color Stability and Shelf-life of Vacuum-packaged Beef semitendinosus and biceps femoris Muscles,Meat Science, Vol. 45, No. 3, 329-337, 1997.
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Packaged and Unpackaged Beef pectoral& Muscle, Meat Science, Vol. 46, No. 1, 89- 100, 1997.
[14]. S. D. Jayasooriya, B. R. Bhandari, Effect of High Power Ultrasound Waves on Properties of Meat: A Review, International Journal of Food Properties, 2004.
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under Pressure at Nonlethal (Manosonication) and Lethal (Manothermosonication)
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