肌肉嫩度的影响因素及pH调节牛肉嫩化技术研究进展  

Research Progress on the Influence Factors of the Tenderness of the Muscle and the Technology of Adjusting the Tenderization of the Beef

作　　者：郝婉名 祝超智[1] 赵改名[1] 乃比江 王芳权 王可 HAO Wan-ming;ZHU Chao-zhi;ZHAO Gai-ming;NAI Bi-jiang;WANG Fang-quan;WANG Ke(College of Food Science and Technology,Henan Agricultureal University,Zhengzhou 450002,China;Yili Comprehensive Experimental Station,Yili 835000,China;Suzhou Comprehensive Experimental Station,Suzhou 234000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]伊犁综合试验站,新疆伊犁835000 [3]宿州综合试验站,安徽宿州234000

出　　处：《食品工业科技》2019年第24期349-354,共6页Science and Technology of Food Industry

基　　金：国家肉牛牦牛产业技术体系项目(CARS-37);调理肉制品与面向中亚的肉类加工关键技术研发(161100110800)

摘　　要：嫩度是牛肉的重要品质指标,提高牛肉嫩度可以显著提高牛肉品质。大量研究表明,调节pH能有效改善牛肉嫩度、提高牛肉的品质,且该嫩化方法安全有效、成本较低,正在受到越来越多学者和企业的关注。本文综述了决定肌肉嫩度的主要因素、pH调节嫩化技术的机理及国内外pH调节改善牛肉嫩度的应用的研究进展,为新型牛肉嫩化技术的研究与应用提供参考。Tenderness is an important quality index of beef,and increase beef tenderness can significantly improve beef quality. A large number of studies have shown that adjusting pH can effectively improve beef tenderness and improve beef quality. And the tenderization method is safe and effective,and the cost is low. It is attracting more and more scholars and enterprises. In this paper,the main factors determining muscle tenderness,the mechanism of pH regulating tenderness technology and the application of pH regulation to improve beef tenderness at home and abroad are reviewed,which provides a reference for the research and application of new beef tenderness technology.

关 键 词：牛肉 嫩化 PH调节 嫩度 影响因素 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]