| 胶原蛋白对肉嫩度的影响 |
| |
| 引用本文： | 李鑫,刘骞,邹春虹,王刚.胶原蛋白对肉嫩度的影响[J].肉类研究,2008(9). |
| |
| 作者姓名： | 李鑫 刘骞 邹春虹 王刚 |
| |
| 作者单位： | 1. 哈尔滨市顺达实业发展有限公司,黑龙江,哈尔滨,150070
2. 东北农业大学,食品学院,黑龙江,哈尔滨,150030 |
| |
| 摘 要： | 胶原蛋白是肌肉结缔组织的主要成分,胶原蛋白分子间交联的水平、方式和成熟程度对肌肉嫩度有很大的影响;胶原蛋白的含量、结构及性质对肉品质有显著的影响。本文着重对胶原蛋白分子在肌肉中的分布、胶原蛋白分子间交联及交联化学、胶原蛋白对肉品质的影响进行了综述和探讨。
|
| 关 键 词： | 胶原蛋白 交联 嫩度 |
Collagen and Its Effects on Meat Tenderness |
| |
| LI Xin,LIU Qian,ZOU Chunhong,WANG Gang.Collagen and Its Effects on Meat Tenderness[J].Meat Research,2008(9). |
| |
| Authors: | LI Xin LIU Qian ZOU Chunhong WANG Gang |
| |
| Abstract: | Collagen is the major protein of connective tissue matrix in muscle. The texture of meat is markedly affects by the cross-links of collagen, including its level, patterns and maturation. The content, structure and quality of collagen remarkable influenced the meat quality. This review focuses on collagen distribute in the muscle, cross-linking among the collagen and cross-linking chemistry and the influence of collagen on meat quality. |
| |
| Keywords: | Collagen Cross-linking Tenderness |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
