肉品嫩度的影响因素以及传统炖煮方式对肉制品嫩度的影响  

Influence of stewing processing on the tenderness of meat products

作　　者：孙红霞[1] 黄峰[1] 张春江[1,2] 胡宏海[1] 张雪[1] 丁振江[1] 张良[1] 张泓[1,2] SUN Hong-xia HUANG Feng ZHANG Chun-jiang HU Hong-hai ZHANG Xue DING Zhen-jiang ZHANG Liang ZHANG Hong(Institute of Food Science and Technology, Chinese Academy of Agricultual Sciences Beijing 100193 College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900)

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193 [2]中国农业科学院农产品加工研究所主食加工研究院,哈尔滨151900

出　　处：《食品科技》2016年第11期94-98,共5页Food Science and Technology

基　　金：国家农业科技创新工程项目;国家科技支撑计划项目(2014BAD04B02)

摘　　要：炖煮是一种常用的热处理方式,对肉品嫩度有显著影响。综述了前人关于肉制品嫩度的概念与本质,重点归纳了传统炖煮方式对肉品嫩度的影响及其显著特征,分段加热和低温长时加热对肉品嫩度的改善以及炖煮过程中蛋白质和水的变化及二者的相互作用的相关报道,讨论了炖煮肉制品中多汁性和嫩度的变化机制。Stewing, as a popular cooking processing, has a significant influence on meat tenderness. The concept and nature of stewed meat tenderness are briefly reviewed in this paper. Influence of stewing on meat tenderness and improvement of tenderness resulting from stage heating and low temperature-long time are summed up. Meanwhile, the mechanism of changes in meat proteins and water, and their effects on tenderness and juiciness are also discussed in the review.

关 键 词：肉品嫩度 蛋白质 水分 炖煮 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]