肌原纤维蛋白凝胶研究进展

Study advances on gelation of myofibrils

肌原纤维蛋白质是肌肉中一类重要的结构蛋白质群 ,它对于肉食制品的品质和特性具有非常重要的影响。综述了肌原纤维蛋白质的性质、成胶机制 ,影响其成胶的重要因素及其胶凝性在肉制品加工中的应用 。

Myofibrils is an important protein in meat which influences meat texture. So it is important to meat-products, which affects meat-products peculiarity and texture. In this paper, myofibrils properties, mechanism of myofibrils gelation , gelling factors and the roles of gelation in meat processing were summarized . It is expected to provide some scientific basis for meat processing in future.