| 肌内结缔组织与肉嫩度关系研究 |
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| 引用本文： | 常海军,徐幸莲,周光宏.肌内结缔组织与肉嫩度关系研究[J].肉类研究,2009(7). |
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| 作者姓名： | 常海军 徐幸莲 周光宏 |
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| 作者单位： | 南京农业大学,食品科技学院,教育部肉品加工与质量控制重点实验室,江苏,南京,210095 |
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| 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。
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| 关 键 词： | 肌内结缔组织 胶原蛋白 特性 嫩度 |
Research on Relationship Between Intramuscular Connective Tissue and Meat Tenderness |
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| CHANG Haijun,XU Xinglian,ZHOU Guanghong.Research on Relationship Between Intramuscular Connective Tissue and Meat Tenderness[J].Meat Research,2009(7). |
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| Authors: | CHANG Haijun XU Xinglian ZHOU Guanghong |
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| Abstract: | 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. |
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| Keywords: | intramuscular connective tissue collagen characteristics tenderness |
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