肌肉嫩化方法及其机理分析  

Methods of improving meat tenderness and the mechanism of tenderization

作　　者：吴盛夏[1] 周鸿媛[1] 夏杨毅[1,2] 尚永彪[1,2] 李洪军[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科技》2012年第9期126-129,共4页Food Science and Technology

基　　金：重庆市自然科学基金资助项目(CSTC2006BB1321);中央高校基本科研业务费专项资金资助项目(XDKJ2009C062);2012年国家级大学生创新创业训练计划项目(1210635032)

摘　　要：嫩度是肌肉重要的食用肉品质特征之一,影响肌肉嫩度的因素多种多样,包括肌原纤维、胶原蛋白、内源酶在内的内部因素,和温度、pH值等外部因素。阐述了物理(电刺激、高压处理、超声波)、生物化学(盐类、有机酸和生物酶)处理技术以及多种嫩化方法结合技术改善肌肉嫩度的方法,分析了不同的嫩化机理,并就肌肉嫩化机理分析研究进行了展望。The tenderness is one of the important sensory characteristics of meat. There are various influence factors to meat tenderness, including the internal factors as the muscle fiber, collagen, endogenous enzyme, and the external factors as temperature, pH. This paper expounds the methods of physical （electrical stimulation, high-pressure processing and ultrasonic）, biochemistry （salts, organic acids and biological enzyme） processing techniques and combined methods of tenderness processing techniques, then explains the different mechanism of the meat tenderizer methods. Besides, the research about the effects of meat tenderizer methods and the analysis of meat tenderizer mechanism are prospected.

关 键 词：肌肉 嫩度 嫩化方法 嫩化机理 

分 类 号：TS205.3[轻工技术与工程—食品科学]