宰后牛肉色泽稳定性及其影响因素  

Color Stability of Postmortem Beef and Its Influencing Factors

作　　者：李永鹏[1] 韩玲[1] 张丽[1] 张玉斌[1] 孙志昶[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《肉类研究》2012年第6期38-41,共4页Meat Research

基　　金：国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38);农业部公益性行业科研专项(201203009);国家自然科学基金地区科学基金项目(31060221)

摘　　要：介绍了宰后影响牛肉色泽稳定性的主要因素及其机理,肌红蛋白的氧化状态是决定鲜肉产品的最主要因素,高铁肌红蛋白还原酶活力对于肌红蛋白氧化状态及肉色稳定性的影响最大,而在宰后储藏过程中各种内源性抗氧化成分对肉色稳定具有重要作用。并建议引入体外孵化和预测模型等相关研究方法。关于影响因子的精确研究对提高肉品色泽品质具有重要意义。This paper gives an introduction to the main factors that influence the color stability of postmortem beef and their mechanisms of actions. Oxidation status of myoglobin is the most important determinant of fresh meat. Moreover, the activity of metmyoglobin reductase exerts the largest effect on oxidation status of myoglobin and the color stability of meat. Various exogenous antioxidant components plant a vital role in the color stability of meat during postmortem stability. Here we suggest that incubation in vitro and predictive modeling should be introduced into relevant studies. Accurate studies of the main influencing factors are important for improving the color stability of meat.

关 键 词：肉色稳定性 肌红蛋白 高铁肌红蛋白还原酶 抗氧化因子 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]