摘要
肉色是影响消费者购买肉产品的最主要因素,因为消费者通过肉色对肉产品新鲜度和卫生状况产生第一印象。肉色的化学本质是肌红蛋白分子,本文综述了4个肌红蛋白分子(脱氧肌红蛋白、氧合肌红蛋白、高铁肌红蛋白、碳氧肌红蛋白)的结构及其相互转化反应和对畜禽活体肌肉和宰后鲜肉肉色的影响。
Meat purchasing decisions are influenced by color more than any other quality factor because consumers use discoloration as an indicator of freshness and wholesomeness. Myoglobin is the principal protein responsible for meat color. This paper reviewed the interactive transforming reaction and effect of four myoglobin molecules, including deoxymyoglobin, oxymyoglobin, metmyoglobin and carboxymyoglobin, on livestock or poultry muscle and fresh meat color.
出处
《中国畜牧杂志》
CAS
北大核心
2009年第21期56-60,共5页
Chinese Journal of Animal Science
