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投稿时间:2023-01-07
投稿时间:2023-01-07
中文摘要: 肌内结缔组织是肌肉的重要组成部分,与肌纤维共同影响肉品的感官品质。该文对结缔组织与肉品嫩度、多汁性、风味等感官品质指标的关系进行总结,并聚焦于结缔组织主要成分胶原蛋白,总结其在加热过程中变性、收缩和溶解等热特性的影响因素,分析其热特性和结缔组织蛋白聚糖降解的关系,以及其热特性与原料肉内源酶降解体系的关系,探讨结缔组织影响肉品品质的可能机制,以期为改变结缔组织的热特性,提高肉品的感官品质指明研究方向。
Abstract:Intramuscular connective tissue as an important part of muscle affects the sensory quality of meat together with muscle fiber.The relationship between connective tissue and sensory quality indexes such as tenderness,juiciness,and flavor of meat was studied.The influencing factors of the thermal characteristics such as denaturation,contraction,and dissolution of collagen as the main component of the connective tissue during heating were summarized.The relationship of the thermal characteristics with the proteoglycan degradation of connective tissue and the endogenous enzyme degradation system of raw meat were analyzed.The possible mechanism of connective tissue affecting meat quality was discussed.The review aimed to point out the research direction for changing the thermal characteristics of connective tissue and improving the sensory quality of meat.
keywords: connective tissue collagen thermal characteristics sensory quality proteoglycan endogenous enzyme
文章编号:202319028 中图分类号: 文献标志码:
基金项目:河北省重点研发计划项目(20327115D);河北省教育厅资助科研项目(QN2020267)
作者 | 单位 |
刘思嘉1,柴笑玉1,程书梅1,时子丹1,田寒雪1,张志胜1,饶伟丽1*,王媛2 | 1.河北农业大学食品科技学院,河北保定 071001;2.衡水志豪畜牧科技有限公司,国家羊肉加工技术研发专业中心,河北衡水 053000 |
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