摘要
动物肌内结缔组织对肉的嫩度起到重要的影响作用,这些影响主要是通过肌内膜和肌束膜内胶原蛋白的变化而影响肉的嫩度,表现为胶原蛋白的含量、热溶解性、交联程度以及热变性程度等。而胶原蛋白的这些特性还受到动物宰前和宰后诸多不同因素的影响,进而影响到肉的嫩度,本文综述了胶原蛋白在宰后成熟、加热烹调、超声波和高压嫩化处理以及弱有机酸结合NaCl腌制中的变化,分析和阐述了胶原蛋白的变化对肉嫩度的影响。
Intramuscular connective tissue has made significant influence on meat tenderness.Those effects were executed by the characteristics changes of collagen from endomysia and perimysia,being represented by the changes of collagen contents,solubility,crosslinking and thermal transition and so on.Moreover,those properties of collagen were affected by many factors thereby affecting meat tenderness. The review discussed the characteristics changes of collagen under postmortem ageing,heating treatment,ultrasonic and high pressure tenderization,curing with weak organic acids and NaCl,the effects of collagen variation on meat tenderness were analyzed and discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期404-408,共5页
Science and Technology of Food Industry
基金
农业部948项目[2006G35(2)]
关键词
肌内结缔组织
胶原蛋白
特性
变化
嫩度
宰后
intramuscular connective tissue
collagen
characteristics
variation
tenderness
postmortem
