鸡肉肌原纤维蛋白热诱导凝胶特性改善技术研究进展

鸡肉作为我国第二大肉类消费品,具有高蛋白、低脂肪、低胆固醇等优点,符合人们对健康肉制品的消费需求。传统的鸡肉制品多以整鸡加工为主,但该类产品存在深加工程度低、风味和口感差、营养成分流失多等问题。随着西式肉制品加工技术的发展以及人们消费结构的升级转变,低温凝胶类肉制品成为我国肉制品未来发展的主要方向。研究开发低温鸡肉凝胶类肉制品,将提高我国鸡肉制品的精深加工水平,丰富鸡肉产品类型,推动鸡肉产业发展。肌原纤维蛋白(myofibrillar proteins,MP)是肌肉中具有重要生物功能学的盐溶性蛋白质,其热诱导凝胶特性是影响凝胶类肉制品品质的决定因素。如何有效改善MP的凝胶特性是目前国内外肉品研究领域的热点和难点问题。本文系统综述了改善鸡肉MP凝胶特性的主要技术手段及其作用机制,以期为提高低温鸡肉凝胶类肉制品品质提供理论指导和技术支持。

Research progress on improvement techniques of chicken myofibrillar protein heat-induced gel properties

As the second largest meat consumer product in China, chicken caters to people''s consumption demand for healthy meat products because of its high protein, low fat and low cholesterol. Traditional chicken meat products are mainly processed by the whole chicken, but they have problems such as low deep processing degree, poor flavor and taste, as well as much loss of nutrients. With the development of western meat processing technology along with the upgrading and change of people''s consumption pattern, low-temperature gel-like meat products have become the main direction of the future development of meat products in China. Developing low-temperature chicken gel-like meat products will improve the deep processing level of chicken meat products, enrich the types of chicken products and promote the development of chicken industry in China. Myofibrillar proteins (MP) are salt-soluble proteins having important biological functions in muscle; their heat-induced gel properties are the decisive factors affecting the quality of gel-like meat products. How to effectively improve the gelation properties of MP is a hot and difficult issue in the field of meat research at home and abroad. This paper systematically reviewed the main technical means and its mechanism for improving the properties of chicken MP gel, in order to provide theoretical guidance and technical support for improving the quality of low-temperature gel-like chicken meat products.