生鲜红肉发色特性及其调控机制的研究进展  

Research Progress on the Blooming Characteristics of Fresh Red Meat and Its Regulatory Mechanism

作　　者：徐一焜 张文燕 张一敏[1,2] 梁荣蓉 罗欣[1,2] 郝剑刚 杨啸吟[1,2] XU Yikun;ZHANG Wenyan;ZHANG Yimin;LIANG Rongrong;LUO Xin;HAO Jiangang;YANG Xiaoyin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation,Tai’an 271018,China;National Beef Cattle Industrial Technology System,Ulagai Station,Ulagai 026321,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省畜产品质量安全监测与新兽药创制重点实验室,山东泰安271018 [3]国家肉牛牦牛产业技术体系乌拉盖实验站,内蒙古乌拉盖026321

出　　处：《食品科学》2025年第8期336-345,共10页Food Science

基　　金：国家自然科学基金面上项目(32372384);现代农业产业技术体系建设专项(CARS-37);中央引导地方科技发展专项(YDZX2022149)。

摘　　要：经分切或无氧包装贮藏的红肉应在其货架展示时进行发色操作,从而使肉色由暗紫色转化为诱人的鲜红色,这对激发消费者购买欲具有重要意义,但目前针对发色的机制和应用鲜有系统总结。本文首先概述有关肉色形成及其稳定性的最新研究进展;随后就不同物种的不同部位肉发色特征和评价方式,以及影响红肉发色的内在因素(线粒体功能、极限pH值、蛋白修饰等)、外在因素(环境温度、成熟方式、发色前预处方式等)及其调控机理进行综述,以期为实践中靶向提升不同类型红肉的发色效率提供理论依据和技术指导。Red meat cut up or stored in anaerobic packaging needs to be bloomed before being displayed,which makes the meat turn from dark purple to attractive,bright red.This is important for stimulating consumer purchase intention.However,there have been few systematic reviews of the mechanism and application of meat blooming.This article summarizes the state-of-the-art progress in understanding the formation and stability of meat color,and reviews the blooming properties and evaluation methods of fresh meat from different parts of different animal species.It also elucidates the internal(e.g.,mitochondrial function,ultimate pH,and protein modification)and external(e.g.,temperature,aging method,and preblooming treatment)factors impacting the blooming of red meat,as well as the related regulatory mechanisms.It is hoped that this review will provide a theoretical basis and technical guidance for the targeted improvement of blooming efficiency in different types of red meat in practice.

关 键 词：肉色 发色机制 线粒体功能 干预因素 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]