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。本文综述了肌内结缔组织结构及其组成特点,胶原蛋白的含量、溶解性、交联度,另外,分析了胶原蛋白在成熟过程中的变化对肉嫩度的影响,阐述了结缔组织在肉嫩化中的作用。
Intramuscular connective tissue has made significant influential on meat tenderness; those effects were executed by the variation of collagen of endomysium and perimysium. The review gives the progress of structure and compositions features of intramuscular connective tissue as well as contents, solubility and crosslinking of collagen, moreover, the effects of collagen variation on meat tenderness during ageing were analyzed and the role of intramuscular connective tissue in meat tenderizing were discussed.
出处
《肉类研究》
2009年第7期9-14,共6页
Meat Research
关键词
肌内结缔组织
胶原蛋白
特性
嫩度
intramuscular connective tissue
collagen
characteristics
tenderness
