生鲜肉持水性机理研究进展  

Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat

作　　者：余青青 刘娇 洪惠[3] 高瑞昌[1] 包玉龙 YU Qingqing;LIU Jiao;HONG Hui;GAO Ruichang;BAO Yulong(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;College of Life Sciences,South-Central Minzu University,Wuhan 430074,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]中南民族大学生命科学学院,湖北武汉430074 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2023年第5期241-247,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31901758);江苏省自然科学基金青年基金项目(BK20190591);江苏省双创博士项目(JSSCBS20210932)。

摘　　要：持水性是生鲜肉的重要品质指标之一,其不仅与肉品的嫩度、多汁性、色泽等食用品质紧密相关,而且持水性直接影响肉及肉制品的出售质量,因此持水性是肉品行业关注的重点。本文对生鲜肉持水性基础理论及近年来的发展情况进行综述。首先,简要介绍肌肉的微观结构及肌肉中水分分布特点;其次,回顾肉制品经典的持水性作用力理论,即静电作用力、渗透压、毛细作用力;然后,介绍持水性的表征方法和测定方法;最后,围绕净电荷和微观结构两大因素重点介绍肉品持水性机理相关的最新研究进展,以期为肉品领域的研究与生产提供理论参考。Water-holding capacity is an important quality attribute of fresh meat.It is closely related to eating quality attributes such as tenderness,juiciness and color.Water-holding capacity also affects the mass of meat when marketed.Therefore,water-holding capacity has a focus of attention in the meat industry.This paper reviews the fundamental theory of the water-holding capacity of meat and its recent developments.A brief introduction is given to the microstructure of muscle and water distribution in muscle.The roles of electrostatic forces,osmotic pressure,and capillary forces in the water-holding capacity of meat are summarized,and the methods used for water-holding measurement are reviewed.Finally,the latest research progress on the water-holding mechanism in meat is discussed with a focus on net charge and microstructure.This comprehensive review will provide a theoretical basis for meat research and production.

关 键 词：持水性 肌原纤维蛋白 净电荷 微观结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]