宰后肉品嫩化技术及其作用机理研究进展  

Recent Progress in Post-Mortem Meat Tenderization Techniques and Their Mechanisms of Action

作　　者：时海波 诸永志[1] 方芮 张新笑 邹烨[1] 王道营[1] 徐为民[1] SHI Haibo;ZHU Yongzhi;FANG Rui;ZHANG Xinxiao;ZOU Ye;WANG Daoying;XU Weimin(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210046,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京财经大学食品科学与工程学院,江苏南京210046 [3]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2020年第23期311-321,共11页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-41);国家自然科学基金青年科学基金项目(31901612);江苏省农业科技自主创新资金项目(CX(18)1006);江苏省重点研发计划(现代农业)项目(BE2017392);江苏省自然科学基金青年科学基金项目(BK20180300);青海省科技合作专项(2018-HZ-811)。

摘　　要：嫩度是表征肉品食用品质的重要指标,良好的肉品嫩度利于消费者重复购买。由肌肉转变为可食用肉涉及复杂的生理生化过程,宰后肉类成熟与嫩化处理可有效改善肉品品质。本文就当前宰后肉品成熟机制、嫩化技术(如生物、化学、物理加工方式)及相关机理进行综述,为宰后肉品半加工或全加工技术提供理论参考。Tenderness is a key index for characterizing the eating quality of meat and good tenderness contributes to enhancing consumers’repurchase intentions.The conversion of muscle to meat involves complex physiological and biochemical processes,and post-mortem aging and tenderization can improve meat quality effectively.This paper reviews the mechanism of the postmortem aging of muscle,as well as existing meat tenderization techniques(e.g.,biological,chemical and physical methods)and their mechanisms of action,with the aim to provide a theoretical basis for semi-/full processing technologies of post-mortem muscle.

关 键 词：肉品 成熟 嫩化技术 嫩化机理 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]