宰后肌肉嫩度检测技术研究进展  

Advances in Techniques for Testing Postmortem Muscle Tenderness

作　　者：狄雨晗 廖博群 李加慧 张雅玮[1] DI Yuhan;LIAO Boqun;LI Jiahui;ZHANG Yawei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《肉类研究》2023年第7期52-59,共8页Meat Research

基　　金：江苏现代农业产业单项技术开发项目(CX(22)3071)。

摘　　要：嫩度作为评价肉品品质的重要指标之一,影响消费者对于肉制品的购买选择。对宰后肉品的组成结构、蛋白特性进行检测,可以准确判定肉品嫩化程度。本文就宰后成熟过程中各类肌肉蛋白质的变化及其嫩化作用、现有检测技术及相关机理进行综述,讨论目前技术存在的局限性,为研发新型嫩度检测技术提供理论参考。Tenderness is one of the most important indicators of meat quality and influences consumers’choice of meat products.Meat tenderness can be determined accurately by testing the composition,structure and protein characteristics of postmortem meat.This paper presents a review of the changes in various muscle proteins during postmortem aging,their roles in meat tenderization,the existing detection techniques for meat tenderness and the related mechanisms,and discusses the limitations of the current techniques.It is hoped that this review will provide a theoretical reference for the development of new tenderness detection techniques.

关 键 词：肌肉蛋白质 检测技术 肉的嫩度 肉品质 宰后嫩化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]