摘要
肌原纤维的结构状态和内源嫩化酶的生物状态都是改善肉类嫩度的主要影响因素,大量研究表明,盐类能够有效提高牛肉的嫩度及其食用品质,且该嫩化方法在提高牛肉保水性的同时,能够降低嫩化成本。文章综述了肉类嫩度的主要影响因素及其机理、盐类嫩化技术的相关机理以及国内外应用盐类嫩化牛肉的相关研究进展,为牛肉的嫩化技术及其机理的研究提供了一定的理论基础。
Both the structural state of myofibrils and the biological state of endogenous tenderizing enzymes are the main factors affecting the tenderness of meat.A large number of studies show that salt can effectively improve the tenderness and edible quality of beef,and this tenderizing method can not only improve the water retention of beef,but also reduce the tenderizing cost.In this paper,the main influencing factors and mechanisms of meat tenderness,the related mechanism of salt tenderizing technology,and the related research progress of the application of salt tenderizing beef at home and abroad are reviewed,which has provided a theoretical basis for the study on the tenderizing technology and its mechanism of beef.
作者
陈武东
杜险峰
CHEN Wu-dong;DU Xian-feng(School of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期192-195,共4页
China Condiment
基金
基于研发能力培养的烹饪机器人创新性实验项目(SJGY20170060)。
关键词
肉类嫩度
影响因素
盐类嫩化
牛肉
研究进展
meat tenderness
influencing factors
salt tenderizing
beef
research progress
