摘要
肉色是决定消费者选择生鲜肉的重要标准。无论生鲜还是熟制DFD(dark,firm,and dry)牛肉,肉色都存在缺陷,生鲜DFD牛肉呈暗紫红色,不受消费者欢迎,造成其等级的降低和经济损失;熟制DFD牛肉肉色容易出现持续粉色现象,即在加热终点时呈现未熟制完全的色泽,使消费者误认为肉品不熟而继续加热,造成产品嫩度和多汁性等品质的降低。为进一步控制DFD牛肉的劣质肉色,本文综述生鲜和熟制DFD牛肉肉色的形成机制,以及近年来开展的通过气调包装、有机酸处理和温度调控等相关改善技术的研究进展,为今后生鲜和熟制DFD牛肉肉色问题的改善提供参考。
Meat color is an important indicator for consumers to choose meat products.Whether raw or cooked,dark,firm,and dry(DFD)beef has color defects.The dark purplish red color of raw DFD beef is disliked by consumers,causing downgrading of its quality and consequently economic loss.DFD beef still exhibit a pink color when overcooked,causing a decline in quality attributes such as tenderness and juiciness.In this context,this paper reviews the mechanism of color formation in raw and cooked DFD beef,and examines recent progress in the application of modified atmosphere packaging(MAP),organic acid treatment,and temperature control to overcome the color problem of DFD beef.We hope that this review will provide a reference for solving this problem in the future.
作者
张义
梁荣蓉
杨啸吟
杨传草
汪祥燕
李香远
ZHANG Yi;LIANG Rongrong;YANG Xiaoyin;YANG Chuancao;WANG Xiangyan;LI Xiangyuan(Shandong BaoLai-LeeLai Bioengineering Co.Ltd.,Tai’an 271000,China;College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)
出处
《肉类研究》
北大核心
2024年第12期63-70,共8页
Meat Research
关键词
DFD牛肉
生鲜肉肉色
熟制肉色
持续粉色
肉色改善
dark,firm,and dry beef
fresh meat color
cooked meat color
persistent pink color
improvement of meat color
