肉品中肌动球蛋白解离原因及其与嫩度的关系  

The reason of actomyosin dissociation in meat and its relation with tenderness

作　　者：王道营[1] 卞欢[1] 孙冲[1] 张牧晗[1] 邓少颖 徐为民[1] 刘芳[1] 诸永志[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《食品科技》2015年第1期145-148,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31101312);江苏省农业科技自主创新资金项目(CX(12)5030)

摘　　要：肌动球蛋白解离可缓解加热过程中的肌原纤维收缩,与肉品嫩度的改善密切相关,故肌动球蛋白解离的影响因素及其机制研究十分重要。本文综述了近年来肉品中肌动球蛋白的形成、解离与嫩度的关系、解离的主要原因等方面的最新研究进展,为肉品嫩度形成机理以及新型嫩化剂的研究奠定理论基础。Actomyosin dissociation can alleviate the myofibril contraction during heating process, and is closely related with the improvement of meat tenderness. Therefore, researches on influence factors and mechanisms involved in actomyosin dissociation are extremely important. This paper reviews the recent advances concerning actomyosin formation, the relation between actomyosin dissociation and tenderness, and the main contributing factors for actomyosin dissociation in meat, which will provide a theoretical basis for researches on the mechanism of meat tenderizing and the development of new meat tenderizers.

关 键 词：肌动球蛋白 解离 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]