摘要
肉的持水性可用许多指标衡量,而汁液流失率(drip loss)是其中一个重要指标。持水性受很多因素影响,但目前对形成汁液流失的机理的认识还很有限。本文综述了近几年来国内外学者对持水性的研究,主要分析了宰后骨架蛋白(肌联蛋白、伴肌动蛋白、纽蛋白)的降解及钙激活蛋白酶系统降解骨架蛋白对持水性的影响,以期为宰后猪肉持水性提高和肉品质改善提供参考。
Drip loss is an important measure of the water-holding capacity of raw meat, which is affected by many factors. However, there is only limited knowledge about the formation mechanism of its drip loss. This article reviews recent Chinese and foreign studies on the water-holding capacity of raw meat. This review highlights the postmortem degradation of cytoskeleta proteins： titin, nebulin and vinculin and the water-holding capacity of raw meat as a function of calpain activities, aiming at providing references for improving the postmortem water-holding capacity and quality of chilled pork.
出处
《肉类研究》
2013年第3期42-45,共4页
Meat Research
基金
国家自然科学基金面上项目(31171711)
关键词
持水性
汁液流失
骨架蛋白
降解
water-holding capacity
drip loss
cytoskeletal protein
degradation
