超快速冷却调控宰后肌肉嫩度的机制研究进展  

Research Progress on the Regulatory Mechanism of Very Fast Chilling on the Tenderness of Postmortem Muscle

作　　者：肖志远 张德权[1] 颜统晶 徐毓谦 李欣[1] 刘珊珊 杨庆锋 侯成立[1] XIAO Zhiyuan;ZHANG Dequan;YAN Tongjing;XU Yuqian;LI Xin;LIU Shanshan;YANG Qingfeng;HOU Chengli(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品质量安全收贮运管控重点实验室,北京100193

出　　处：《食品科学》2024年第15期245-251,共7页Food Science

基　　金：国家自然科学基金面上项目(32272397)。

摘　　要：冷却是冷鲜肉加工的必要环节,在实际生产中存在多种冷却方式,不同冷却方式对肉品品质的影响不同。超快速冷却具有缩短畜禽肉冷却时间、降低冷却损耗、延缓宰后生理生化进程、减少畜禽肉表面微生物增殖等优点,但关于超快速冷却对嫩度影响的研究结果存在不一致性,可能由于具体影响机理尚不明确,一定程度上限制了该技术的应用。因此,本文系统综述了国内外关于超快速冷却对宰后肌肉嫩度影响的研究进展,重点从物理约束、物理损伤、宰后早期钙离子释放、糖酵解进程及细胞凋亡进程5?个方面阐述超快速冷却调控宰后肌肉嫩度的潜在机制,以期为超快速冷却技术的研发与应用提供理论依据。Chilling is an essential process in chilled meat production,and various chilling methods are available for actual production.Different chilling methods have different effects on meat quality.Very fast chilling has several advantages like shortening the chilling time of livestock and poultry meat,reducing the chilling loss,delaying the postmortem physiological and biochemical processes,and reducing the proliferation of microorganisms on the surface of meat.However,no consensus has been reached on the effect of very fast chilling on the tenderness of meat,which may be associated with its unclear mechanism.This limits the application of very fast chilling technology.Therefore,this article systematically reviews recent progress in understanding the effect of very fast chilling on postmortem muscle tenderness,with a focus on its potential mechanism from five aspects:physical restraint,physical damage,early postmortem release of calcium,the glycolysis process and the apoptosis process,in order to provide a theoretical basis for the development and application of very fast chilling technology.

关 键 词：冷鲜肉 超快速冷却 嫩度 机制 宰后 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]