肌红蛋白在加工贮藏过程中结构与功能特性的变化及其对肉制品色泽的影响研究进展

肌红蛋白是一种主要存在于肌浆中的色素蛋白质，可以赋予和提升肉及肉制品在加工、贮藏和消费过程中的色泽。在肉制品加工过程中，引起肌红蛋白结构变化的因素有很多，而蛋白质结构的改变会引起其功能特性的改变，从而对肉制品的色泽产生影响。本文主要介绍肉及肉制品中肌红蛋白在加工和贮藏过程中的结构变化，并综述了结构变化引起的肌红蛋白功能特性改变，以期为肉及肉制品的品质控制提供参考。

Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products

Myoglobin is a pigment protein that mainly exists in the sarcoplasm of muscle cells and its functional properties contribute to and improve the color of meat and meat products during processing, preservation and consumption. There are many factors that can influence the structural change of myoglobin during the processing and storage of meat and meat products, which in turn can lead to changes in its functional properties. In this article, the recent studies on the structural changes and the consequent changes in functional properties of myoglobin during the processing and storage of meat products are reviewed so as to provide guidance for the quality control of meat and meat products.