牛肉的外源性蛋白酶嫩化技术研究进展  

Recent Progress on Application of Exogenous Proteases for Beef Tenderization

作　　者：聂远洋[1] 李璐[1] 温文婷[1] 夏白雪[1] 孙群[1] 

机构地区：[1]四川大学生命科学学院,四川成都610064

出　　处：《肉类研究》2013年第6期44-48,共5页Meat Research

基　　金：四川省统筹城乡发展科技行动项目(2012NZ0047-04/05);肉类加工四川省重点实验室项目(2013LF3002)

摘　　要：牛肉嫩度是一项肉质评定的重要指标,也是消费者评判肉质优劣的最常用指标。外源性蛋白酶嫩化技术具有方法简单,条件要求相对低,能显著提高牛肉的品质等优点,且处理后的牛肉具有柔软、适口、多汁和易于咀嚼等特点,多年来一直受到肉类加工行业的重视,并已得到了广泛的研究和应用。本文主要论述了外源性蛋白酶对牛肉的嫩化机理和近年来在利用各类外源性蛋白酶嫩化处理牛肉的研究上取得的进展,以期为牛肉嫩化的研究提供参考。Beef tenderness is both an important indicator of meat quality assessment and the most commonly used indicator to evaluate consumer acceptance. Exogenous proteases have attracted considerable interest from the meat processing industry and have been widely used to tenderize beef due to simple operation, low requirements and high efficacy in improving beef quality as well as soft mouth feel, good palatability and high juiciness and high chewiness of tenderized beef. This paper focuses on the mechanism for the tenderization of beef by exogenous proteases and the recent progress on this application, which will provide guidelines for beef tenderization.

关 键 词：牛肉 嫩化 嫩化技术 嫩化机理 外源性蛋白酶 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]