摘要
肉色及其稳定性是新鲜牛肉的重要品质指标之一,也是影响消费者选择购买的关键因素。现有研究表明多种因素都会对肉色及其稳定性产生影响。本文综述了在宰前影响机体内抗氧化物质及其浓度的因素(品种、性别、日粮因素和动物管理等)以及宰后因素(成熟时间、不同部位肌肉和肌浆蛋白)对牛肉肉色的影响及其机理,同时总结了部分包装方式、冷杀菌技术(低温等离子体、脉冲电场)和添加外源物对改善牛肉产品肉色及其稳定性的作用。本文可为提高牛肉肉色稳定性和牛肉品质提供相关理论指导。
Meat color and its stability are important quality characteristics of fresh beef and have a significant effect on the purchasing desire of consumers. Previous studies have shown that many factors can affect meat color and its stability. This paper reviews the effects of pre-harvest factors associated with the type and concentration of antioxidant compounds in live cattle(varieties, gender, diet and animal management and post-harvest factors(aging, different muscles and sarcoplasmic protein) on meat color and its stability, as well as the underlying mechanism. The effects of selected packaging methods, low temperature sterilization technologies(low plasma and pulsed electric field) and adding exogenous substances in improving the color and color stability of beef products are also summarized. In conclusion, this paper provides a theoretical guidance for improving beef color stability and beef quality.
作者
明丹丹
张一敏
董鹏程
毛衍伟
梁荣蓉
杨啸吟
罗欣
李航
马文健
朱立贤
MING Dandan;ZHANG Yimin;DONG Pengcheng;MAO Yanwei;LIANG Rongrong;YANG Xiaoyin;LUO Xin;LI Hang;MA Wenjian;ZHU Lixian(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;National Beef Cattle Industrial Technology System,Fengdu Station,Chongqing 408216,China;Shandong Yangxin Animal Husbandry and Veterinary Bureau,Binzhou 251800,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第1期284-291,共8页
Food Science
基金
现代农业产业技术体系建设专项（CRAS-37）
山东省牛产业创新团队加工与质量控制岗位项目（SDAIT-09-09）
山东省“双一流”奖补资金项目（SYL2017XTTD12）
