| 加热过程中肉嫩度变化的研究 |
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| 引用本文： | 李 超,徐为民,王道营,高 峰,周光宏.加热过程中肉嫩度变化的研究[J].食品科学,2009,30(11):262-265. |
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| 作者姓名： | 李 超 徐为民 王道营 高 峰 周光宏 |
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| 作者单位： | 1.南京农业大学动物科技学院 2.江苏省农业科学院农产品加工研究所 |
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| 摘 要： | 肉在加热处理过程中嫩度发生了显著的变化。肉的剪切力值总体上呈现出先升后降的趋势，在0～100℃剪切力值不断上升，随着温度继续升高剪切力值开始下降，同时蒸煮损失随温度的升高而不断增加。导致这些变化的原因是加热过程中肉蛋白的热变性，其中肌原纤维蛋白和结缔组织蛋白的热变性是影响肉嫩度变化的主要因素。
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| 关 键 词： | 肉 加热 嫩度 结缔组织 肌原纤维蛋白 |
| 收稿时间： | 2008-09-16 |
Heat Induced Change of Meat Tenderness |
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| LI Chao,XU Wei-min,WANG Dao-ying,GAO Feng,ZHOU Guang-hong.Heat Induced Change of Meat Tenderness[J].Food Science,2009,30(11):262-265. |
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| Authors: | LI Chao XU Wei-min WANG Dao-ying GAO Feng ZHOU Guang-hong |
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| Affiliation: | (1. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) |
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| Abstract: | Meat tenderness would change significantly in thermal process. Generally, with increase of heating temperature, the shear force value increases in the range of 0 to 100 ℃ then decreases at higher temperature, but cooking loss increases gradually with increase of temperature. These changes are caused by heat induced denaturation of meat protein. Myofibrillar protein and connective tissue as two main component of meating protein, their denaturation in thermal process is major factors affecting meat tenderness. |
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| Keywords: | meat cooking tenderness connective tissue myofibrillar protein |
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