肌内结缔组织热特性及其影响因素研究进展  

Research Progress in Thermal Characteristics and Influencing Factors ofIntramuscular Connective Tissue

作　　者：刘思嘉 柴笑玉 程书梅[1] 时子丹 田寒雪 张志胜[1] 饶伟丽 王媛 LIU Sijia;CHAI Xiaoyu;CHENG Shumei;SHI Zidan;TIAN Hanxue;ZHANG Zhisheng;RAO Weili;WANG Yuan(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;Hengshui Zhihao Animal Husbandry Technology Co.,Ltd.,National Mutton Processing Technology Research and Development Center,Hengshui 053000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]衡水志豪畜牧科技有限公司,国家羊肉加工技术研发专业中心,河北衡水053000

出　　处：《食品研究与开发》2023年第19期195-200,共6页Food Research and Development

基　　金：河北省重点研发计划项目(20327115D);河北省教育厅资助科研项目(QN2020267)。

摘　　要：肌内结缔组织是肌肉的重要组成部分,与肌纤维共同影响肉品的感官品质。该文对结缔组织与肉品嫩度、多汁性、风味等感官品质指标的关系进行总结,并聚焦于结缔组织主要成分胶原蛋白,总结其在加热过程中变性、收缩和溶解等热特性的影响因素,分析其热特性和结缔组织蛋白聚糖降解的关系,以及其热特性与原料肉内源酶降解体系的关系,探讨结缔组织影响肉品品质的可能机制,以期为改变结缔组织的热特性,提高肉品的感官品质指明研究方向。Intramuscular connective tissue as an important part of muscle affects the sensory quality of meat together with muscle fiber.The relationship between connective tissue and sensory quality indexes such as tenderness,juiciness,and flavor of meat was studied.The influencing factors of the thermal characteristics such as denaturation,contraction,and dissolution of collagen as the main component of the connective tissue during heating were summarized.The relationship of the thermal characteristics with the proteoglycan degradation of connective tissue and the endogenous enzyme degradation system of raw meat were analyzed.The possible mechanism of connective tissue affecting meat quality was discussed.The review aimed to point out the research direction for changing the thermal characteristics of connective tissue and improving the sensory quality of meat.

关 键 词：结缔组织 胶原蛋白 热特性 感官品质 蛋白聚糖 内源酶 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]